Perfecting your Easter roast: Spices that aid digestion
Often after Easter feasts, we feel heavy. Sometimes, we regret reaching for that extra piece of pâté, bacon, or pork neck. This problem can be avoided by adding spices to the roast that help digest fatty bites.
It's worth planning roasts for the holidays now. You can marinate the meat a day before and place it in the oven the next day. However, with bacon, it's advisable to start the preparation even 5 days before Easter. Using curing salt will result in firm, juicy meat with a more appealing color.
What spices aid better digestion?
After curing, it's time to coat the meat with a mixture of aromatic spices. Consider adding marjoram, pepper, and caraway to the roasted bacon; their properties support the digestive process.
- Marjoram has anti-inflammatory and antispasmodic properties, helping to ease stomach discomfort.
- Pepper, with its piperine content, stimulates the secretion of digestive juices, speeding up the digestion of fatty dishes.
- Caraway has carminative effects, preventing bloating, which is particularly beneficial after consuming hard-to-digest meals.
Recipe for bacon baked in herbs
You can mix the spices with oil to help them adhere to the meat. If you crave a crispy, caramelized crust, add a tablespoon of honey or maple syrup.
Ingredients:
- 2 pounds of raw boneless bacon
- 1 tablespoon of curing salt
- A few allspice berries
- 3 bay leaves
- 3 whole black peppercorns
- 2 tablespoons of marjoram
- 1 teaspoon of ground pepper
- 2 tablespoons of ground caraway
Instructions:
- Rub the bacon with curing salt and place it in a glass bowl. Add allspice, bay leaves, and peppercorns, cover with plastic wrap, and refrigerate for 4-5 days.
- After this time, remove the meat from the brine and rub it with the spices: ground pepper, marjoram, and caraway. Place in a new bowl, cover, and refrigerate for another 24 hours.
- The next day, transfer the bacon (along with the spices) to an oven-safe dish and bake at 350 degrees Fahrenheit for 1.5 hours.
