Fragrant lard with a slot – preferably undercuts – baked in foil at home
Salo baked in foil is an example of a homemade recipe available to everyone. For this recipe, BeneGusto recommends using undercuts as the best option for slitted lard. You can marinate it in advance in a simple marinade, and on the festive table you will have a fragrant baked dish.
Salo baked in foil
lard with a meat layer – 1 kg; garlic – 1 head; a mixture of peppers; salt
Pre-preparing lard for baking in foil. Rub it with a mixture of salt and pepper. We pass the garlic through a press and evenly distribute it over a piece of lard. We put it in a container, cover with a film and leave to marinate for 6-8 hours.
After marinating, we send the fat to the oven at a temperature of 180 degrees. Pour water into a heat-resistant container – so that the fat is immersed in a third of it. Cover with foil and bake for half an hour. Then we remove the foil and keep it in the oven at the same temperature for another 20 minutes. Turn the fat over to the other side and bake for another 20 minutes.
Our product is ready! But before serving, we cool it in the refrigerator – this is how the fat baked in foil acquires the final taste.
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