Our mate Brett got us this genuine Kassler, a pork loin expertly cured and lightly smoked by Ed Hicks in Dun Laoghaire. If you can’t find Kassler use a smoked bacon loin or rack and prepare yourself for the best bacon & cabbage ever.
Wine Suggestion: We chose a classic white Burgundy, 100% Chardonnay made in oak from a winemaker in Meursault, Patrick Javillier. He makes a couple of Bourgogne Blanc’s from a couple of very particular sites in Meursault and boy are they good. This time we chose his Cuvée Oligocene which is a vineyard partly in Meursault and partly in the ordinary Burgundy classification (despite it being the same soils and aspect). This makes this wine a bargain and we love it.
Roast Bacon with Cabbage & Potatoes – serves 6-8
- 1kg potatoes, peeled and quartered
- 450g savoy cabbage, cored and roughly chopped
- 1kg boned kassler/smoked bacon loin or rack
- 2 tbsp unsalted butter
For the Sauce
- 25g unsalted butter
- 1 tbsp plain flour
- 600ml chicken stock
- 50ml Madeira or Port
- 1-3 tbsp Dijon mustard
Pre-heat the oven to 200C/400F/Gas 6.
Put the potatoes into a large saucepan, cover with cold salted water, bring to the boil and simmer for 5 minutes, then drain.
Par-boil the cabbage in another large pan of lightly salted water for 2 minutes. Drain into a colander and refresh with cold water, then use your hands to squeeze out the excess water.
Put the bacon into a large roasting tray and place in the oven. Roast for 10 minutes before adding the butter. When the butter has melted, add the potatoes and roast together for 20 minutes, turning the bacon & potatoes in the butter now and then.
Now push the potatoes and bacon to one side and add the cabbage. Season the potatoes and cabbage with salt and roast for another 10 minutes, turning everything in the smoky butter.
Meanwhile, make the sauce by melting the butter in a small pan and adding the flour. Cook for 2 minutes, stirring occasionally, then take off the heat and whisk in the chicken stock until smooth. Place back on the heat and simmer for 20 minutes, stirring occasionally.
After 40 minutes in total remove the bacon from the oven and check that the potatoes and cabbage are cooked. Transfer the vegetables to a warm serving platter, then slice the bacon and arrange on top. Keep warm.
To finish the sauce, de-glaze the juices in the roasting tin with the Maderia or Port and add to the sauce. Whisk in the mustard and season to taste with salt and pepper.
(Original recipe by Paul Rankin.)