Tasty wine snacks

Ingredients for 1 servings:

• 250 g smoked belly
• 125 ml red wine
• 1 tsp, heaped salt and pepper
• 1 tsp, heaped rosemary
• 1 egg(s)
• 100 g flour
• 100 g breadcrumbs
• 1 liter of oil for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

Cut the bacon into slices approximately 4-5 mm thick using a meat slicer. Then, pound the bacon thinly on both sides using a meat tenderizer and marinate in a bowl with wine, salt, pepper, and rosemary for one hour. When the bacon has turned purple, it is well marinated. Save the marinade; you will need it later. Preheat the oven to 150°C fan/convection oven. For the next step, reduce the oven temperature to 100°C and place the bacon bites on a rack on the middle shelf for about 15-20 minutes. This process should allow the bacon to dry slightly, but not completely. If you like, you can also sandwich a bit of cheese between two of the pieces before placing them in the oven to dry. To coat, place flour, breadcrumbs, and an egg beaten with the marinade in a deep bowl or plate. To prevent sticking to your fingers, use a fork and a tablespoon to turn them over. The bites can also be sprinkled with rosemary before being coated in breadcrumbs. Finally, fry the bites in a deep fryer or deep pan at 160°C until golden brown, or bake in the oven at 160°C fan-assisted on a baking tray on the middle shelf, turning occasionally.