Spiced Bacon Jellies
Presentation
Imagine sinking your fork into a cube of bacon that melts in your mouth, wrapped in an explosion of spices and an irresistibly gelatinous texture. Today I'll take you on a discovery of a surprising recipe: baked bacon cubes, spiced with balance and cooked slowly until they become a true carnivorous delight. A dish that combines rusticity and sophistication, perfect for surprising your guests or treating yourself to something truly special. Get ready to discover how a few ingredients can transform into a memorable taste experience.
Ingredients:
- 30x30cm piece of pork belly
- FIRST MARINADE
- 15g salt
- equal volume of sweet paprika
- equal volume of smoked paprika
- equal volume of oregano
- equal volume of dried garlic
- equal volume of dried onion
- equal volume of chopped rosemary
- SECOND MARINADE
- 2 tablespoons raw sugar
- 3 tablespoons melted butter
- 1 tablespoon hot paprika
- 1 teaspoon ground white pepper
- 1 tablespoon honey
- red wine to taste.
Preparation:
1 Cut the bacon into regular cubes of about 5 cm on each side. 2 Mix the spices from the first marinade and 3 make sure the mix adheres well to all sides of the bacon cubes. Place the bacon on the oven rack and cook in a static oven at 130°C until the bacon pieces become brown (about 3 hours). Place a plate under the rack in the oven to collect the fat that drips during cooking.
During the first cooking you can prepare the second marinade. 4 Mix the dry spices in a bowl, then add the melted butter, honey and mix again. Finally add the wine 5 until you get the consistency of a sauce. When the bacon has finished the first cooking 6 transfer it to a baking sheet.
7 Pour the marinade over the bacon and mix the two well. 8 Then cover the pan with foil and bake at 130°C for about 1 hour. 9 Finally, cook for about another hour with the pan uncovered and serve freshly baked.
Advise
- Speed it up : if you cut it into smaller bites, you will shorten the cooking time and you will have a result that everyone will surely like.
- Lemon : in the second marinade, if you like, you can add a little lemon juice to give more acidity and also enhance the other flavors.
- Don't throw away the cooking liquid: collect it in an airtight container. You can store this spiced lard in the refrigerator for several weeks and use it whenever you like to season delicious pasta and risotto!
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