http://britishfood.about.com/od/adrecipes/r/Coddle-Dublin-Coddle-Recipe.htm We found this on the site of the great supporter of Yorkshire food Elaine Lemm. A recipe with both sausages and bacon in has to be good news. The cooking liquor suggested is beef stock but, as we write this, the thought occurs that as this recipe comes form Ireland perhaps some stout would not go amiss. It would certainly be ideal to wash it down. The continental amongst you might prefer a glass of wine and a sharp salad. But the thought of sausages and Guinness mmmmmmmmm……………
Bacon Connoisseurs week runs from Monday the 21st of March to Sunday the 27th. As everyone loves a bacon sandwich here at the Blue Pig Company we are celebrating by giving away a Free packet of our traditional dry cured back bacon with every order from our online shop placed from the 21-27 March.
If you would like your free packet of bacon you do not have to do anything other than place an order, of any value, in our online store. We will do the rest, no voucher codes to enter or boxes to tick, just sit back and wait for our overnight couriers to deliver the order to your door.
All you have to do is put it under the grill, get a couple of slices of bread, ketchup or HP sauce if desired and tuck into Britain’s favourite food………the bacon sandwich. And remember, there is only one thing better than a bacon sandwich, and that is a FREE bacon sandwich!
Here’s a recipe that is not for the faint hearted! I recommend that you make your last will and testament and have all your affairs in order before attempting this dish. If you are on a diet you may as well stop reading now and go and do some exercises.
For the rest of us this is pork belly, the tastiest cut of pork, slowly cooked in pork or goose fat. That’s right a nice fatty cut of pork cooked in a big hot puddle of lard! It is an adaptation of a recipe by Jim Drohman of Le Pichet bistro Seattle. Enjoy.
- 1.5 Kg belly pork rind removed and cut into strips 1 inch by 3 inches
- 1 Tbs black pepper
- 1/4 Tbs ground cinnamon
- 1/4 Tsp ground cloves
- 1/4 tsp ground all spice
- 1-2 bay leaves, crumbled
- 5 sprigs fresh thyme
- handful bacon cure salt
- rendered pork or goose fat
- Mix all the spices together in a large bowl along with the curing salt.
- Toss in the strips of pork and coat well with the mixture.
- Wrap the coated pork tightly in cling film and leave in the fridge at least overnight but preferably 24-36 hours to marinade.
- Remove pork from the fridge and lightly rinse off the excess seasoning under the tap and pat dry with kitchen roll.
- Place the pork in a heavy casserole dish on the hob and completely cover with the melted fat of your choice.
- Slowly bring the fat to a simmer and then transfer to a cool oven 120C and leave uncovered for 2-3 hours.
- Remove from the oven and let the pork cool in the fat
Your confit of belly pork is now ready, all that remains is to reheat it. Remove the pieces of pork from the fat and scrape off the excess, reheat by placing in a hot oven for 10 minutes, fry in a dry pan, the coating of fat stops it sticking, or deep fry it for a few minutes until crisp and then drain on kitchen roll. The method you use does not really matter even deep frying is not going to add to the fat content, remember this is not a health food!
Serve with a green salad with a vinaigrette dressing, or with grainy mustard and a chunk of crusty bread. My favourite is to serve it unadorned with a cold beer whilst watching the rugby on the telly!