serves
6
prep
5 minutes
cook
55 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
55
minutes
difficulty
Easy
level
Although braised bacon is traditionally a rather frugal meal, I’ve made it luscious by using the finest organic bacon and adding red wine and cherries. With its beautiful pink meat and a rich, deep-red sauce, this dish is ideal for Christmas or any other celebration. The rind is best left on the bacon during cooking, to keep the meat moist and succulent, but you can remove it before slicing and serving, if you prefer. Dried sour cherries and quince paste are available from good delicatessens.
Ingredients
- 1 cup red wine
- 1 cup fresh cherries
- ½ cup dried sour cherries
- 2 tbsp raw sugar
- 1 tsp salt
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, crushed
- ½ cup sherry vinegar
- 2 tbsp quince paste
- 6 bay leaves
- 1 x 750 g (1½ lb) piece fresh, organic bacon with rind
Serve as a main meal for 6
Marinating time: 3 hours
Instructions
- Combine all ingredients except bacon in a large bowl. Add bacon and toss well to coat in the marinade. Cover and refrigerate for 3–4 hours.
- Preheat oven to 200°C (400°F). Transfer bacon to a roasting tin and pour over the marinade. Bake, covered with foil, for 35 minutes, then remove foil and bake for a further 20 minutes, or until bacon is cooked through.
- Slice bacon, arrange on a platter and spoon over the cherries, bay leaves and pan juices.
premieres on Wednesday 21 November at 8.30pm. The series airs Wednesdays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Although braised bacon is traditionally a rather frugal meal, I’ve made it luscious by using the finest organic bacon and adding red wine and cherries. With its beautiful pink meat and a rich, deep-red sauce, this dish is ideal for Christmas or any other celebration. The rind is best left on the bacon during cooking, to keep the meat moist and succulent, but you can remove it before slicing and serving, if you prefer. Dried sour cherries and quince paste are available from good delicatessens.
