Mon, 12 March 2018
Serves: 4 people
Ingredients
900g loin of bacon
4 tbsp. honey
2 tbsp. water
Zest and Juice of One Orange
Sauce
50g Diced Pancetta (roasted and cooled)
1 orange zest only
50ml white wine
200ml cream
Method
Place the loin of bacon in a large pan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 hour until completely tender.
Preheat the oven to 180°C (350°F/Gas 4).
Place the honey in a pan with orange juice and zest then heat gently until dissolved and sticky.
Remove the loin of bacon from the water and leave until cool enough to handle, then trim away the rind and excess fat.
Place the loin of bacon in a small roasting tin and brush all over with the honey glaze, pouring any remainder around the joint.
Bake for 15-20 minutes until completely heated through and well glazed, basting occasionally.
While bacon is cooking, add the diced pancetta to the glaze pan and cook until nice and crispy.
Add wine, bring to a simmer, add the remaining rind of the orange and reduce
Now add the cream and reduce to a smooth sauce.
To assemble: Slice two nice slices of bacon and sit on some cabbage and champ potato, surround with the sauce and garnish with pea shoots.
