Garlic-Spiced Lard Roll with Skin

A very tasty, aromatic and satisfying snack for any occasion! A lard roll with skin is suitable for both a festive table and for gatherings with friends. It turns out very appetizing. Garlic gives the roll an amazing aroma and taste. You can choose any spices, getting different flavors each time.
cook time: 4h
Owen Truitt
Garlic-Spiced Lard Roll with Skin

Nutrition Facts (per serving)

256
Calories
21g
Fat
1g
Carbs
16g
Protein

Ingredients (3 portions)

Basic:

Garlic 5 clove
Salt to taste
Pork (lard with a layer of meat) 1 kg
Dry spices to taste

Recipe instructions

Step 1

Step 1
How to make a lard roll with skin? Prepare the necessary ingredients. Choose lard with skin. It is best to take a piece so that there is a small layer of meat. If you have lard without a layer, you can add meat separately. Just cut the meat into pieces and wrap it in a roll along with spices. Choose any spices to your taste. I used ground black pepper and paprika. Wash the lard, peel the skin and dry well with paper towels.

Step 2

Step 2
Sprinkle the lard generously with salt and spices. Peel a few cloves of garlic and chop in any way convenient for you: pass through a press, grate on a fine grater, or simply finely chop with a knife. Spread the chopped garlic over the entire surface of the lard and rub in all the spices with your hands.

Step 3

Step 3
Then roll the lard into a roll. Wrap the roll with thread in several layers so that it does not fall apart during cooking.

Step 4

Step 4
Wrap the roll in foil and leave to marinate for a couple of hours, then place it in a baking dish. Bake the lard roll in an oven preheated to 180 degrees for about 1.5 hours. The exact time depends on the features of your oven.

Step 5

Step 5
About 20 minutes before the end of baking, you can unroll the foil and leave the lard to continue baking. Thanks to this, excess moisture will leave the roll and it will dry out a little. Cool the finished roll, remove the threads from it and put it in the refrigerator so that the roll hardens. To serve, cut the roll into portions and place on a plate. Bon appetit!

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