Patience is an important ingredient in the Garlic Roasted Sides recipe, although it is rarely on the shopping list. This separate, classic version is made without red cabbage: juice, garlic and crispy edges carry the show. Fortunately, good scents also make the wait a lot easier.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Cut the side into pieces, season and rub with crushed garlic. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Put it in a greased pan, pour a little liquid under it and cover it. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Bake at 160 °C until soft in about 90-120 minutes. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Remove the lid, sprinkle with the juice and roast at 210 °C until crispy. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Add half of the garlic only in the second half of cooking, so it will be tasty, not bitter and coal black.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.