BAKED LARD

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It cannot be that there is a person who does not like fat. Most likely, he has not yet managed to taste the delicious baked lard, prepared according to the old Slavic recipe. They like to eat this dish for an appetizer at the festive table, be sure to take it with them to a picnic in order to have a snack with a fragrant hump of bread in the lap of nature.

Baked lard is cooked quickly. Tips will help everyone who decides to treat guests with this appetizer. Knowing the recipe, even a novice culinary specialist will be able to cook an excellent treat on the first attempt.
Pickling time - 90 minutes, baking - 40 minutes.
Required Products:

lard - 800 g;
garlic - 4 cloves;
mayonnaise - 100 ml;
spicy mustard - 1 tbsp. l .;
salt, ground pepper, a fragrant spicy mixture for Georgian cuisine - it tastes.

Cooking bacon

1. Lay out a piece of bacon on the board. In the direction into the depth of the piece with a knife, we make oblique cuts. It is important to prevent the skin from piercing. Cut the garlic into wide bars. We put garlic straws in each incision.

2. Salt with salt, aromatic mixture for Georgian cuisine, pepper. We put the lard in a food box for pickling and, having closed, leave for an hour to soak in the aromas of spices and spices.

3. Combine the mustard with mayonnaise, mix. Such a marinade will add piquancy to the appetizer and increase the aftertaste.

4. Cover the bacon with marinade and leave for another half hour.

5. After pickling, put a bar on a sheet of dense foil.

6. Having sealed, we send to the oven. We bake fat for 40 minutes, setting 170 degrees on the temperature scale.

7. At the end of baking, open the foil. To make the bacon brown, turn on convection. Enough 10 minutes of baking when this mode is on.

8. Cut the fat into large portioned bars and lay it out on a plate with a fan. The appetizer is ready to serve. Be sure to serve it in a duet with mustard and herbs.

Baked lard cooking tips

1. Garlic is often baked with lard. The more incisions are made and filled with garlic straws, the tastier the treat.
2. Do not blush the lard after turning on convection. Otherwise, the treat will dry out, the skin will become rough. Such an appetizer will definitely not like it.
3. Baked lard can be served as an appetizer immediately after baking. It will not lose piquancy after cooling and staying in the refrigerator. You won’t have to reheat the snack. Many foodies like to taste well-chilled baked lard, for example, with horseradish.