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.

Источник

Автор рецепта Canadian regional kitchens · 🏺 Традиционное · 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.

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Приготовление

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.

💡 Советы

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.