A medieval receipe, full of spices, it may reveal mervellous tastes. This one could be name a bacon confit: medium pieces of bacon slowly cooked in its own fat with overtasty spices.
- As much thick bacon as possible
- As much spices as possible among:
.. unpeeled garlic
.. thyme in branch
- A shooter of water
This is the spices I used, but you can use different ones (chili, coriander,…)
- Remove the skin from the pieces of bacon. Save all the fat from the skin with a knife and put it the frying pan.
- Start the frying pan at medium/low fire to get the fat off the pieces
- Get rid of the bones and cut the bacon into large dices
- You may remove the fat from the pan (even if I’d recommand not to do it) and put all the ingredients in it. Don’t be shy on the spicies
- Cook it at low fire for 2 hours at least, while stiring from time to time.
- Serve with toothpicks for aperitif or with brown bread to eat it as a regular menu.