Slitted – preferably undercut – fragrant lard, cooked at home in foil
Salo baked in foil is an example of a homemade recipe that is accessible to everyone. For this recipe, BeneGusto recommends using undercuts as the best option for sliced lard. You can marinate it in advance with a simple marinade, and on the festive table there will be a fragrant baked dish.
Salo baked in foil
Contents:
- lard with a layer of meat – 1 kg;
- garlic – 1 head;
- pepper mix;
- salt
Preliminary preparation lard for baking in foil. Rub with a mixture of salt and pepper. We pass the garlic through a press and evenly distribute it on a piece of lard. Put it in a bowl and cover it with cling film and leave it to marinate for 6-8 hours.
After marinating, we send the oil to the oven at 180 degrees. Pour the water into a heatproof container – so that the oil is submerged by 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 oil to the other side and cook for another 20 minutes.
Our product is ready! But before serving, we cool it in the refrigerator – this is how the oil cooked in foil gets its final taste.
Source: Focus
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