Glazed loin of bacon

  • 1.8 to 2.25kg loin of bacon, either smoked or unsmoked
  • One 400g tin pineapple, use about 3 to 4 tbsp of the juice
  • 340g brown demerara sugar
  • About 20 to 30 whole cloves
Preheat the oven to 250C/Gas 9.

1) Cover the bacon in cold water and bring slowly to a 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 how salty the bacon is. Finally, cover with hot water and simmer until almost cooked, allow about 15 minutes per 450 grams.

2) Remove the rind, cut the fat into a diamond pattern, and stud with cloves. Blend the brown sugar to a thick paste with a little pineapple juice, about 3 to 4 tablespoons, be careful not to make it too liquid. Spread this over the bacon. Bake in a preheated hot oven for 20 to 30 minutes, or until the top has caramelised.

Note: We use loin of bacon off the bone.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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