Lard baked in the oven in a sleeve

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to bake lard in a sleeve? Prepare all the necessary ingredients for baking lard in a sleeve in the oven. Any fresh lard will do. The main thing is that it is of high quality - the color should be uniform white or light pink, the smell should be neutral, the skin should be soft and without bristles. Choose spices that are suitable for meat, for example red, black, allspice or cloves, marjoram, thyme, cumin.

2. STEP 2

   

   Wash the lard well, dry with paper or cotton towels. Using a wide knife, carefully scrape the top layer from the entire surface of the lard. Pay special attention to the skin if you plan to eat it. Peel the garlic, rinse and cut each clove lengthwise into 2-3 pieces. With such cutting, it will be convenient to stuff them with lard.

3. STEP 3

   

   Stuff the lard with garlic so that it is evenly saturated with the aroma of garlic. If you don't have a special scooping knife, you can use a knife with a long, sharp blade. Pierce the lard along the piece (so that when slicing, the garlic is cut crosswise) and move the pieces of garlic along the blade deeper into the piece of lard. The same can be done with peppercorns. If you don't want the peppers inside, set aside until step 5.

4. STEP 4

   

   Rub the piece of lard well on all sides with salt, then with spices, leave to marinate at room temperature for 10 minutes. You can marinate longer.

5. STEP 5

   

   Turn on the oven to preheat to 180 degrees. Place a piece of lard in a baking sleeve. If you have several pieces, you can bake them in one sleeve, the main thing is to arrange them in one layer. Place bay leaves and black peppercorns on top (if you didn't add lard to them).

6. STEP 6

   

   Tie the sleeve on both sides, use a needle or toothpick to make a couple of small holes at the top of the sleeve. The holes are needed for steam to escape so that the sleeve does not burst during baking. Bake in the oven on the middle shelf at 180 degrees for 25-40 minutes. Cooking times may vary depending on the capabilities of your oven. The more layers of meat there are in the lard, the longer it takes to cook. The finished lard will brown and darken.

Comments on the recipe

tatyanochka2022

23.08.2023

4.8

After another purchase and cutting of meat, there was lard with a small amount of meat left. I used to bake it in foil. And today I tried to prepare lard baked in the oven in a sleeve according to the recipe. I took a baking bag for this, the food in it turns out just as tasty as in the sleeve. A piece of lard was cut lengthwise into three parts. Each piece was stuffed with garlic, rubbed with salt and left to marinate for 10 minutes. Then I placed the lard in a bag, added peppercorns and bay leaves, tied the bag and put it in the oven for 40 minutes. The lard was baked perfectly. It turned out soft like butter. Externally very appetizing, transparent. The taste is tender, spicy, very tasty. Even the skin of the lard was baked to an amazing consistency. I liked the method of baking in a sleeve (bag), an excellent solution! This method is also good because you don’t have to wash the grease off the baking sheet. Previously, when baking lard in foil, I constantly encountered this problem. Thank you so much for the recipe! I recommend to everyone!