Baked Fat, Chinese Style

Fresh side is the cut of meat bacon is made from, except it is “fresh,” not cured. I feel lucky when I can find it! Check Mexican and Asian grocers if you cannot find it in the supermarket. Sometimes it is sold already cut like bacon, in which case you merely cut the strips into 1 1/2 inch lengths. If you find it in a solid chunk (this is preferred), then cut it crosswise into 1 cm thick slices.

Lay the slices/chunks on a baking dish large enough to really spread the pieces out. You want as much surface area of the pieces exposed as possible. Chop garlic fairly finely. Sprinkle all over the top of the meat. Really lay on the garlic! Use a salt shaker and shake salt over the top of the meat. Don’t be stingy! Sprinkle pepper over the top of the meat. Again, don’t be stingy!

Cook, uncovered, at 400 F for 30-50 minutes (depending on the thickness of the meat). It is done when the fat becomes translucent, lard looks clear and garlic is browned. Of course, you can take out a piece and test it. If it melts in your mouth with just a hint of crispiness, then you have success!

This can be eaten as is with a side of stir-fried greens. But trust me that you won’t regret it if you have a small bowl of rice with a few spoonfuls of the fat and garlic pieces spooned over the top!