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Dinners

Roasted bacon with mustard and garlic

Name: Roasted bacon with mustard and garlic
Yield: 4 servings
Cuisine: Slovak
Ingredients: 1.5 kg Bacon; 2 tbsp Mustard; 7 Garlic cloves; to taste Salt and pepper

Bacon marinated overnight in mustard and garlic, roasted in foil, then uncovered to crisp up. Serve with bread for a dinner for 4.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 5 min
Cook time: 30–40 min
Temperature: 200 °C (400 °F)
Servings: 4 servings
Difficulty: Easy
Cuisine: Slovak

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Roasted bacon with mustard and garlic starts with streaky bacon marinated overnight in a mixture of mustard, crushed garlic, salt, and pepper. The next day, the pieces are wrapped individually in foil and roasted for 30–40 minutes at 200 °C (400 °F). Finally, the foil is removed and the bacon is roasted for another ten minutes until crisp. Vary the seasonings for a different flavor each time. Serve with fresh bread.

Ingredients

4 servings

Bacon 1.5 kg
Mustard 2 tbsp
Garlic cloves 7
Salt and pepper to taste

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Instructions

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Cut the bacon into smaller pieces. Mix the pepper, salt, mustard, and crushed garlic, then coat the bacon with the mixture. Place in a bowl, cover with foil, and refrigerate overnight.
The next day, remove the bacon from the refrigerator. Wrap each piece individually in foil and roast at 200 °C (400 °F) for about 30–40 minutes.
Remove the foil and roast the bacon for another 10 minutes until crisp.

Tip: Unwrap the foil carefully, as hot steam and fat will escape. Strain the rendered fat into a jar to use as a spread for bread or for frying potatoes.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 1491 kcal
Protein: 52 g
Carbohydrates: 3.3 g
of which sugars: 1.5 g
Fat: 140 g
of which saturates: 47 g
Fiber: 0.5 g
Salt: 7.7 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pečená slanina s horčicou a cesnakom