Loin of bacon with an irish mist glaze
Chef:
Kevin Dundon
Prep:
20 mins
Cook:
90 mins
The loin of bacon is most frequently used for back rashers but it also makes a wonderful family meal.
900g loin of bacon
450g potatoes, well scrubbed
1 egg yolk
25g plain flour, plus extra for dusting
2 tbsp Irish Mist liquer
4 tbsp honey
100ml cider
12 whole cloves
25g butter
2 tbsp olive oil
8 small savoy cabbage leaves, trimmed down into cups
salt and freshly ground black pepper
Place the loin of bacon in a large pan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 hour until completely tender.
To make the potato cakes, cover the potatoes with cold water in a pan and add a pinch of salt.
Bring to the boil, then simmer for 15-20 minutes or until completely tender.
Drain in a colander and leave to cool completely.
When the potatoes have cooled, peel away the skins and then grate into a bowl.
Add the egg yolk and sprinkle in the flour.
Season generously and mix until just combined.
Divide the mixture into four and using a 10 cm/4 in cooking ring, shape into patties.
Arrange on a flat plate and cover loosely with cling film.
Chill for at least 1 hour or up to 24 hours is fine to firm up.
Preheat the oven to 180C/350F/Gas 4.
Place the Irish Mist in a pan with the honey and cider, then heat gently until dissolved.
Remove the loin of bacon from the water and leave until cool enough to handle, then trim away the rind and excess fat.
Slash the remaining thin layer of fat in a criss-cross pattern and stud with cloves.
Place the clove-studded loin of bacon in a small roasting tin and brush all over with the Irish Mist glaze, pouring any remainder around the joint.
Bake for 15-20 minutes until completely heated through and well glazed, basting occasionally.
Remove the bacon from the oven and leave in a warm place for at least 10 minutes.
Heat the oil in a heavy-based frying pan.
Add a knob of the butter and once foaming, add the boxie potato cakes.
Cook for 2-3 minutes on each side until warmed through and golden brown.
Blanch the cabbage cups in a pan of boiling salted water until just tender but still holding their shape.
Drain well and toss in the remaining knob of butter.
Season to taste.
To serve, carve the bacon into slices. Place a potato cake in each warmed serving plate and sit two savoy cabbage cups on each one. Arrange the slices of bacon on top. Drizzle around the remaining glaze left in the tin.
Serves
4
Preparation Time
20 minutes
Cooking Time
90 minutes
Main ingredients
Pork
Recipe Type
Dinner, Entertaining, Family Dinners
Cuisine
Irish
Special Info
Gluten free, Nut free, Pregnant Mums
Level of Difficulty
Easy
Use gluten free flour (or corn flour) to turn this dish into a tasty gluten free meal.
