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Fresh side is the cut of meat bacon is made from, except it is fresh, not cured.
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I feel lucky when I can find it!
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Check Mexican and Asian grocers if you cannot find it in the supermarket.
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Sometimes it is sold already cut like bacon, in which case you merely cut the strips into 1 1/2 inch lengths.
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If you find it in a solid chunk (this is preferred), then cut it crosswise into 1 cm thick slices.
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Lay the slices/chunks on a baking dish large enough to really spread the pieces out.
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You want as much surface area of the pieces exposed as possible.
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Chop garlic fairly finely.
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Sprinkle all over the top of the meat.
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Really lay on the garlic!
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Use a salt shaker and shake salt over the top of the meat.
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Dont be stingy!
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Sprinkle pepper over the top of the meat.
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Again, dont be stingy!
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Cook, uncovered, at 400 F for 30-50 minutes (depending on the thickness of the meat).
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It is done when the fat becomes translucent, lard looks clear and garlic is browned.
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Of course, you can take out a piece and test it.
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If it melts in your mouth with just a hint of crispiness, then you have success!
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This can be eaten as is with a side of stir-fried greens.
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But trust me that you wont regret it if you have a small bowl of rice with a few spoonfuls of the fat and garlic pieces spooned over the top!
