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Alchemy Inn's Bacon

TWOCp86
Alchemy Inn's Bacon

Ingredientes

  • 2¼ lb / 1kg boneless pork belly
  • 1 Tbsp dried savory
  • 1 Tbsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 garlic cloves, crushed and peeled
  • ¾ cup / 175ml pale lager beer

Instrucciones

  1. Wash the meat under running water, and then pat it dry with paper towels.
  1. In a small bowl, combine the savory, salt, and pepper. Rub the meat thoroughly on each side with this spice mixture. Transfer the meat to a baking dish, cover, and refrigerate for 12 to 24 hours.
  1. About 45 minutes before baking, remove the meat from the fridge and let sit on the counter to take the chill off. Preheat the oven to 430°F / 220°C.
  1. Roast the meat, uncovered, for 15 minutes, then lower the oven temperature to 300°F / 150°C, add the garlic, pour in the beer, cover with aluminum foil or a lid, and bake for 1½ hours more. Baste the meat with the baking juices six times during the process. Turn the oven temperature to 430°F / 220°C, uncover the dish, and roast until the top is nicely browned, about 25 minutes. Remove from the oven and let rest for 20 minutes.
  1. Slice the meat and serve hot or cold with plum jam.

Descripción

Baked in Redanian Lager

Cursing the infuriating storm that hung over the city, I pulled up my rain-soaked hood and directed my steps to where the sound of music and song and the clinking of mugs echoes day and night ... and where they serve an irresistible local specialty. Once across the Alchemy Inn's doorstep, I removed my dripping cloak with relief and entered the stuffy interior, more crowded than usual that day due to a dice poker tournament. I made my way through the excited throng of onlookers, exercising all my patience and determination (while adding a few elbow jabs) to reach the innkeeper. I then waited as he poured endless tankards of Redanian lager, Rivian kriek, and Kaedweni stout, shouting directly past my ear for guests to pick up their orders. But my prize for waiting so patiently was worth it: bacon baked with beer, garlic, and savory, served with a dollop of plum jam and a chunk of fresh bread.