Antrim Bacon and Cabbage
Tender slices of slow-simmered salt bacon served with sweet cabbage cooked in rich pork broth and floury boiled potatoes.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •large stockpot
- •saucepan
- •slotted spoon
- •carving knife
- •colander
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 24 g
- carbs
- 42 g
- fibre
- 6 g
- protein
- 38 g
- calories
- 540 kcal
Instructions
- 1
Place the bacon joint into a large stockpot and cover completely with cold water.
- 2
Bring to the boil over high heat on the hob, then discard the water to remove excess curing salt.
- 3
Refill the stockpot with fresh cold water to cover the meat.
- 4
Add the halved onion, carrots, black peppercorns and bay leaves to the pot.
- 5
Bring to a gentle simmer, cover with a lid and cook on low heat for 75 minutes.
- 6
Place the peeled potatoes into a separate saucepan of cold salted water.
- 7
Bring potatoes to the boil and simmer for 20 minutes until tender when pierced with a knife.
- 8
Transfer the cooked bacon to a plate and cover loosely with foil to rest.
- 9
Add the shredded cabbage to the simmering pork liquor and cook for 8 to 10 minutes until tender.
- 10
Lift the cabbage out using a slotted spoon, draining well, and toss with butter, parsley and white pepper.
- 11
Carve the rested bacon into thick slices and serve warm with the cabbage, carrots and potatoes.
Chef's tips
If your bacon joint is very salty, soak it in cold water for a few hours before cooking. Do not discard all the cooking liquor, as a spoonful over the sliced meat keeps it moist. Cooking the cabbage in the bacon broth gives it an authentic sweet and savoury flavour.
Ingredient substitutions
- Savoy cabbage → York cabbage or pointed spring greens
- butter → a ladle of hot bacon cooking liquor for dairy-free diets
Storage
Store leftover carved bacon, cabbage and potatoes in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a covered pan over low heat with a splash of water or leftover cooking liquor until steaming hot throughout.
Common mistakes to avoid
- •Boiling the meat too vigorously, which causes the bacon to become tough and dry.
- •Overcooking the cabbage until it loses its bright green colour and texture.
- •Skipping the initial blanching step when using heavily cured, salty joints.
Serving suggestions
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