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Method

  1. Weigh bacon and calculate cooking time - allow 30 minutes per 500 g plus 30 minutes.
  2. Place bacon, vegetables, herbs and cloves in deep pan.
  3. Add cider and water, bring to the boil, cover and simmer gently for calculated cooking time. Add more water if necessary.
  4. Remove bacon and reserve cooking liquor.

To Make Sauce:

  1. Place seedless raisins, cooking liquor, brown sugar and lemon juice in a saucepan.
  2. Cover and simmer for 10 minutes.
  3. Blend the cornflour and water, stir into the sauce and simmer a further 3 minutes.
  4. Serve the bacon sliced with the sauce.

Boiled Bacon with Cider and Raisin Sauce

Clock
Preparation: 5-10 mins
Cooking: 60 mins
Serves: 8

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Ingredients

Boiled Bacon

  • 1 kg Boiling bacon, rind and fat removed
  • 100 g carrots, peeled and sliced
  • 100 g onion, peeled and sliced
  • 1 bouquet garni (parsley, thyme, bay leaf in a muslin bag)
  • 4 whole cloves
  • 500 ml dry cider
  • 500 ml water

Sauce

  • 100 g seedless raisins
  • 300 ml cooking liquor
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons cornflour
  • 2 tablespoons water

This recipe is from Pip Duncan's "All Seasons, All Reasons" cookbook.

View all recipes that use the Bacon cut
View all recipes that use the Slow cook (Trim Pork) method

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