1359. BOILED BACON with CIDER and RAISIN SAUCE

serves eight


1 kg boiling bacon, rind and fat removed
100 grams carrots, peeled and sliced
100 grams 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 grams seedless raisins
300 ml cooking liquor
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons cornflour
2 tablespoons water

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

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


courtesy of: All Seasons, All Reasons by Pip Duncan | New Zealand Pork Industry Board, PO Box 4048, 4th Floor, 94 Dixon Street, Wellington