| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 4 | lb | Boneless loin of bacon with |
| fat either smoked or | ||
| unsmoked 4 to 5 | ||
| 3 | T | Pineapple juice, 3 to 4 |
| 1 3/4 | c | Brown demerara sugar or |
| light brown sugar | ||
| 20 | Whole cloves, 20 to 30 |
INSTRUCTIONS
Cover the bacon in cold water and bring slowly to the boil. If the bacon is very salty there will be a white froth on top of the water, in this case it is preferable to discard this water. It may be necessary to change the water several times depending on saltiness of the bacon. Finally cover the bacon with hot water and simmer until almost cooked, allowing approximately 15 minutes per pound. Remove the rind, cut the fat into a diamond pattern, and stud with cloves. Blend brown sugar to thick paste with the pineapple juice, being careful not to make it too liquid. Spread this over the bacon. Bake in a fully preheated hot oven 475 degrees F. for 20 to 30 minutes or until the top has caramelized. Yield: 12 to 15 servings NOTES : Recipe Courtesy of Darina Allen of Ballymaloe Cookery School Recipe by: Cooking Live Show #CL8842 Posted to MC-Recipe Digest V1 #523 by Angele Freeman <jfreeman@netusa1.net> on Mar 19, 1997
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