Tuesday, April 08, 2014


serves four

4 bacon chops, weighing about 180-200g
200 grams rhubarb, trimmed
2 shallots, peeled, halved and thinly sliced
150 ml cider vinegar
1 tablespoon caster sugar

Salt and freshly ground black pepper. Dissolve the sugar in the vinegar. Thinly slice the sticks of rhubarb on the angle and mix with the shallots in a non-reactive bowl; season to taste. Cover with clingfilm and leave for 3-4 hours, or overnight. Heat a ribbed griddle or heavy frying pan and cook the chop for 4-5 minutes on each side. Drain the liquid from the rhubarb and serve separately, or on the plate with the chop.

bacon recipe source: Mark Hix, The Independent, February 8, 2014; Independent Print Ltd, 2 Derry Street, London W8 5HF, UK

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