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Lard in the Oven in Foil
Instructions
Before getting started on the baked lard in foil, I prepare the marinade. Into a small bowl I pour the 9% vinegar and the vegetable oil, then add the mustard, paprika, khmeli-suneli, and black ground pepper. I mix the liquid and spices thoroughly.
I squeeze the peeled garlic cloves into the marinade and mix well once more.
I rinse the piece of lard (belly, bacon) under cool water, scrape the skin if needed, and then pat it with a paper or waffle towel so there is no excess moisture on it. I cut the carrot and garlic (into rounds or slices, whichever is handier) and stud the lard with them all over.
I brush the studded piece of lard with the marinade on all sides (a pastry brush works best for this).
Then I wrap it in several layers of foil so the juices released during baking won't leak onto the baking sheet. Once the lard is well packed, I put it in the fridge or a cool place for at least 3–4 hours (ideally a full day, of course) so it marinates well.
Once the lard has marinated well, I place it on a baking sheet and put it into an oven preheated to 160 degrees. I bake the future meat appetiser in the foil for 1.5–2 hours. Then I carefully cut the foil open and return the lard to the oven for about another hour. In this time the lard should brown. Once the baked lard with carrot and garlic has fully set, it can be sliced and served.Bon appétit!
Tips
- 1
Studding with carrot is the "secret" to colour and flavour. The carrot gives orange flecks on the cut surface and makes the lard more tender.
- 2
A 4-hour marinade is the minimum, a full day is ideal. The longer it marinates, the deeper the flavour. Without a marinade the lard is bland.
- 3
160 °C, no higher. At a high temperature the lard renders down into fat. At a low one it bakes evenly and stays juicy.
- 4
Open the foil at the end for a golden crust. Leave it open for 1 hour after 1.5–2 hours wrapped.
FAQ
Which lard should I choose? +
Ideal choices are belly (with streaks of meat), bacon, or loin. Alternatives: plain lard without meat (it works too, but is less expressive) or pork brisket (with streaks). Fresh lard is white, with no yellow tinge, and soft to the touch; the skin is thin and free of bristles. A thickness of 4–6 cm is optimal for baking. A meat-to-fat ratio of 30/70 or 40/60 is the "premium" option. Don't buy lard that is very yellow or grey – it has gone off. Thaw frozen lard in the fridge for 12–24 hours. For a "country-style" result, use farm lard. The skin can be removed after baking, which makes it easier to slice.
Can I make it without vinegar? +
Yes – the vinegar can be replaced. Alternatives: 1 tbsp lemon juice (for a "fresh" tang), 2 tbsp dry white wine (for a "European" version), apple cider vinegar (milder than 9%), or 1 tsp balsamic vinegar (for an unusual note). Without any acid it also works, but the marinating will take longer (24 hours minimum). For a "spicy" version, add 1/2 tsp hot pepper. For a "smoky" note, add 1 tsp liquid smoke. For a "Caucasian" version, add 1 tbsp adjika plus coriander leaf. For an "aromatic" serving, add 1/2 tsp cumin and 1/4 tsp cardamom to the marinade.
How long does lard keep? +
In the fridge, in cling film or a container, it keeps for 7 days. Longer than that and it dries out and loses its tenderness. In the freezer it keeps for up to 2 months (sliced into portions in cling film). Thaw it in the fridge for 12–24 hours. Don't thaw it at room temperature, or the juices will run out. For a "packed lunch", slice it thinly into foil. Before slicing, chill it in the fridge for 2–3 hours after baking – it will be easier to cut thin slices. A slice thickness of 3–4 mm is the "premium" serving. Don't leave it at room temperature longer than 4 hours, or the lard "sweats" and loses its appearance. Take it out 15–20 minutes before serving – it tastes better at room temperature.
What do you serve lard with? +
The classics: with black or rye bread, fresh garlic, and spring onion. With pickled cucumbers and marinated cabbage for a "country-style" serving. With a shot of chilled vodka for a "Russian-Ukrainian" serving. For a "festive table", as a platter with fresh bread. With borscht or shchi, in place of sausage. For a "banquet", on tartlets with mustard. With horseradish or mustard for a spicy version. With black tea and honey for an unusual but tasty breakfast. For an "office snack", thinly sliced in a container. With sauerkraut and pickled tomatoes for a "winter lunch". A universal appetiser for Slavic cuisine.
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