Peameal Bacon

Name: Peameal Bacon
Total time: 73 h 20 min
Yield: 8
Cuisine: Canadian
Ingredients: 1.5 kg Pork loin, boneless and trimmed; 2 L Water for the brine; 160 g Coarse salt; 10 g Curing salt (prague powder #1); 100 g Brown sugar; 60 ml Maple syrup; 3 Bay leaves; 1 tbsp Black peppercorns; 4 cloves Garlic, crushed; 200 g Coarse yellow cornmeal; 8 Soft buns to serve; 80 g Mustard to serve

Lean pork loin wet-cured for three days, rolled in coarse cornmeal and sliced thick — never smoked, fried until the yellow crust crisps, and eaten in a soft bun at St Lawrence Market.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Canadian regional kitchens · 🏺 Traditional · Acadian Nova Scotia, Vancouver Island, small-town Ontario — a country too big for one cuisine, where the best dishes are named after the place that made them.

Canadian · Toronto market — An ownerless traditional dish, so no cook is credited. The cited article confirms the wet-cured, unsmoked, boneless pork loin rolled in cornmeal and the historical ground-pea coating the name comes from. Quantities, the curing-salt note and the frying method are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Hip Hip Gourmet | Easy Cozy Recipes P-Block Glen And Friends Cooking

⏱ 4400 မိနစ်🍽 8 ယောက်စာ🔥 420 kcal🇨🇦 Canada

နို့ထွက်ပစ္စည်းကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Boil the water with the salts, sugar, maple syrup, bay, peppercorns and garlic, then cool it completely — to fridge temperature.
💡 Completely cold before the pork goes in. Warm brine starts to cook the outside of the loin and the cure never gets in evenly.
Submerge the loin in the brine, weighted down, and refrigerate 3 days.
Lift it out, rinse it and pat it completely dry.
Roll it firmly in the cornmeal, pressing until every surface is coated, and chill uncovered 2 hours.
Slice 8 mm thick and fry in a dry pan over medium heat, 3 minutes a side, until the cornmeal crust is golden.
💡 Dry pan, medium heat. The cornmeal burns before the pork cooks if the pan is hot, and it will not crisp at all if it is cool.
Pile three slices into a soft bun with mustard. Nothing else.

💡 အကြံပြုချက်များ

The peameal bacon sandwich at Toronto's St Lawrence Market is the city's unofficial dish and it is exactly this: bun, meat, mustard.
It is not the same as what the world calls Canadian bacon — that is usually smoked and this never is.
The cured loin keeps a week in the fridge and freezes sliced. Cut it thick — 8 mm, not rasher-thin.