3965. BEER and BACON PORK PIE

1 lb. roast pork loin, cut into small pieces

6 oz. apple smoked bacon cooked, cut into small pieces

1 carrot, finely chopped

1 stalk of celery. finely chopped

1/3 cup beer (I chose a lager)

1 Tbsp Worcestershire sauce

1 tbsp minced fresh sage

1 tbsp minced fresh parsley

pinch grated nutmeg

pinch allspice

pinch black pepper

2 tbsp olive oil

2 red onions, finely sliced

1/3 cup sugar

1/3 cup balsamic vinegar

1 egg, beaten

2 cups grated sharp cheddar

Preheat oven to 350 degrees Fahrenheit.

Place the roast pork, bacon, beer, Worcestershire, carrot, celery into a medium sized pan over medium-low heat. Let come to a slow boil and stir in sage, parsley, nutmeg, allspice, black pepper.

Divide the pork filling mixture among 4 individual greased mini pie pans and bake in the oven for 50 minutes. Halfway through baking, cover the edges of your pies with aluminum foil to ensure the crust edge does not burn.

Meanwhile, for the balsamic onions, heat the olive oil in a frying pan over a medium heat and fry the onions for 2-3 minutes, or until softened.

Add the sugar and vinegar, stir and bring the mixture to the boil. Cook for 8-10 minutes, or until the onions are sticky.

Remove the pies from the oven and allow to cool slightly. Carefully remove the pies from the pans*, brush the sides with the beaten egg yolk and place onto a baking tray. Spoon the balsamic onions on top of the pies and sprinkle over the cheese.

Bake the pies for a further 5-6 minutes, or until the cheese is fully melted.

*Pie Tip: If the pies don’t release easily from the pan, run a butter knife around the edge. If it still does not release, the crust may not be fully baked, continue to bake for another 5-10 minutes.

bacon recipe source: Alisun "Sunny" Hernandez, For Your Pies Only (@foryourpiesonly) 

1700. CROWN ROAST of PORK with PRUNE and BACON STUFFING

yields twelve servings


2 tablespoons vegetable oil
3 cloves garlic
1 teaspoon dried savory
1/2 teaspoon salt
1/2 teaspoon pepper
1 12-rib crown roast of pork

Stuffing
3/4 cup pitted prunes, halved
1/2 cup apple cider
4 cups cubed day-old crustless bread
5 slices bacon, cut into 1-inch strips
2 onions, diced
1 rib celery, diced
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 cup chopped fresh parsley

Stuffing: Soak prunes in apple cider for 30 minutes; strain and reserve cider. Set aside.

Meanwhile, on baking sheet, bake bread in 400°F oven, stirring halfway through, until golden, about 8 minutes. Transfer to large bowl; set aside.

In skillet, cook bacon over medium-low heat until fat is rendered, 3 to 5 minutes. Drain all but 2 tbsp fat from pan. Stir in onions, celery, salt and cloves; cook over medium heat until softened, 8 to 10 minutes. Stir in reserved cider, scraping up brown bits; cook until slightly thickened, 5 to 8 minutes. Add to bowl.

Add prunes and parsley to bowl; set aside.

With mortar and pestle or mini-chopper, purée together oil, garlic, savory, salt and pepper until paste; rub over pork, excluding bones.

Place pork on foil in roasting pan. Spoon stuffing into centre of roast. Wrap each exposed bone tip in foil; place foil on stuffing.

Roast in 325°F oven until meat thermometer registers 160°F , 2-1/2 to 3 hours. Transfer to serving platter and remove foil; tent with foil and let stand for 20 minutes before carving between ribs to serve.


bacon recipe courtesy of: Matthew Kimura, The Canadian Living Test Kitchen | Canadian Living Magazine, December 2009

976. HAM, ROAST PORK, BACON and WHITE CHEDDAR PANINI

yields 4 servings


4 Cuban sub rolls, 8 inches long, split
4 tablespoons Dijon mustard
4 oz. pickled pepperoncini, sliced
4 oz. thin sliced roast pork
12 oz. thin sliced ham
8 slices, sliced Monterey Jack cheese
2 oz. cooked bacon, crumbled

To build each sandwich, spread 1 tablespoon of Dijon mustard on a Cuban roll, top with 1 oz. of peppers, 2 oz. of pork, 2 oz. of sliced ham, 2 slices of cheese and ½ oz. crumbled bacon; grill in a sandwich press until golden brown on the outside and warmed through.


courtesy of: Restaurants & Institutions