Last year I discovered DIY bacon. It was at ‘A Pig in a Day’ run by Christchurch couple Anna and John Mahy. Curing bacon and ham was on the menu plus making delicious sausages. Anna and John, who are based in Diamond Harbour, travel the country running classes that are a fun day.
When you make your own bacon, the good thing is one knows exactly what is in each delicious mouthful. It’s surprisingly easy and the result is a delicious slab of aromatic bacon.
You need a one-kilogram piece of good-quality, boneless meaty belly pork, preferably free-range. Ask your butcher to cut it for you. Combine some flavours such as a half cup each of juniper berries and black peppercorns, a good sprig of rosemary and four to six crumbled bay leaves. (You can also add fennel seeds or cinnamon if you wish.) Grind the juniper berries and peppercorns until coarsely mixed then add the herbs, 500 grams of plain rock or Kosher salt and half a cup of brown sugar. Rub the mixture firmly into the pork ensuring every crack and cranny is well coated. This mixture will draw the moisture out of the meat so it will ‘cure’ and keep for longer.
Place the meat in a plastic container and cover with a lid. Refrigerate for 24 hours. Turn the meat over, cover again and refrigerate for three to five days, turning each day. Wash under cold water then pat dry.
Place on a rack on a tray in the refrigerator for one day to dry out. Brush with white vinegar to prevent mould from growing. Wrap in muslin or a clean, fine tea towel and refrigerate. The bacon should keep for about three to four weeks. Rinse the muslin in vinegar once a week.
Believe me, you’ll be knocked out by the unique, satisfying taste of your creation. And now, enjoy some of my favourite bacon and pork recipes.
Roasted bacon-wrapped little gems
If the bacon rashers are very narrow you may need 6 whole streaky rashers. The bacon and herb covering is also great wrapped around courgettes. Serves 4-6
1 little gem squash
3 rashers streaky bacon
6 large sprigs each: rosemary, thyme, parsley
Freshly ground salt and pepper to taste
2 Tbsp olive oil
4-5 Tbsp maple syrup
- Preheat the oven to 190C.
- Cut the squash into 6 wedges. Cut each rasher of bacon in half lengthwise.
- Take 1 sprig of each herb and wrap it with a bacon strip around the gem. Place in a roasting pan. Repeat. Season then drizzle with olive oil. Roast for 10 minutes, turn each wedge over and continue roasting until the gem is cooked, about 20 minutes.
- Serve drizzled with maple syrup.
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Pot-roasted apricot and mango pork
The pork roast should be neatly tied and the skin scored. I used Barker's Apricot & Mango sauce in which to cook the roast. Serves 6
2 Tbsp olive oil
1.1 kg piece boneless pork roast shoulder
Freshly ground salt & pepper to taste
¾ cup Apricot & Mango Sauce
- Preheat the oven to 160C.
- Heat the oil in a heavy-based saucepan suitable for the hob and oven. Place the pork in the pan, skin-side down. Cook until the skin is lightly coloured, turning often.
- Place the meat flesh-side down. Season. Pour the sauce over. Cover with a lid. Place in the oven and cook for 1½-2 hours, until tender.
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Warm bacon coleslaw
Serves 6
6 rashers middle bacon, finely sliced into strips
2 tsp rice bran oil
1 small red onion, thinly sliced
¼ cup each: water, cider vinegar
1 tsp caraway seeds
2 Tbsp maple syrup
6 cups finely shredded cabbage
- Pan-fry the bacon in the oil, until crisp. Drain on paper towels.
- Add the onion, water, vinegar, caraway seeds and maple syrup to the pan and bring to the boil briefly.
- Toss with the cabbage and bacon in a bowl.
Asian-style pork casserole
The exotic flavour of kaffir lime works a treat in this casserole. Great served with steamed rice. Serves 6
1½ kg trimmed pork shoulder, cubed
Coarsely ground salt & black pepper to taste
2 Tbsp canola oil
1 each: medium onion, carrot, diced
3 cloves garlic, crushed
Grated rind 1 kaffir lime
2 each: kaffir lime leaves, small dried chillies
1¼ cups each: water, tomato purée
1 large red capsicum, diced
¼ cup (10g) chopped coriander
1 Tbsp each: lime juice, fish sauce
- Preheat the oven to 160°C.
- Pat the pork dry with paper towels. Season.
- Heat the oil in a heavy saucepan or casserole suitable for the hob and oven. Brown the pork in batches. Place aside.
- Sauté the onion and carrot in the oil in the casserole, scraping any burnt pieces from the base. Add the garlic, kaffir rind and leaves, and chillies. Add the water, tomato purée and capsicum, stirring well. Return the pork to the pan. Place a round of baking paper over the top of the meat to prevent too much evaporation. Cover and cook in the oven for 1½ hours, until tender.
- Stir in the coriander. Add the lime juice and fish sauce to taste.