1kg smoked loin of bacon
1 carrot, roughly chopped
1 onion, roughly chopped
Salt and freshly ground black pepper
Glaze
2 tbsp runny honey or brown sugar
2 tbsp soy sauce
Juice and zest of 1 lime
2cm ginger, peeled and grated
2 garlic cloves, peeled and crushed
Salad
80g medium egg noodles
100g red cabbage, finely shredded
225g bean sprouts
4 scallions, trimmed and finely sliced
A handful coriander leaves, chopped
2 tsp sesame seeds, toasted
Salad dressing
3 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp sesame oil
1kg smoked loin of bacon
1 carrot, roughly chopped
1 onion, roughly chopped
Salt and freshly ground black pepper
Glaze
2 tbsp runny honey or brown sugar
2 tbsp soy sauce
Juice and zest of 1 lime
2cm ginger, peeled and grated
2 garlic cloves, peeled and crushed
Salad
80g medium egg noodles
100g red cabbage, finely shredded
225g bean sprouts
4 scallions, trimmed and finely sliced
A handful coriander leaves, chopped
2 tsp sesame seeds, toasted
Salad dressing
3 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp sesame oil
To cook the bacon: Place the loin of bacon in a saucepan and cover with cold water. Add the carrot and onion. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per half kg.
To make the glaze: Whisk together the glaze ingredients. Set aside.
To glaze the bacon: When the bacon is cooked transfer it to a roasting tin. Remove all but a thin layer of fat then score the remaining fat in a diamond pattern. Brush half the glaze over the scored fat in an even layer.
Preheat the oven to Gas mark 4, 180°C and roast the bacon for 20 minutes until the top is nicely glazed. Halfway through spoon over the remaining glaze. Leave to rest in a warm place for 10 minutes.
Make the salad: Cook the noodles as per packet instructions. Drain in a sieve and allow to allow to cool for a couple of minutes. Then place the noodles in a large serving bowl along with the cabbage, bean sprouts and scallions. Keep aside a little of the coriander and add the rest to the salad. Mix the dressing ingredients together in a bowl, pour over the salad, taste and season.
To serve: Scatter the sesame seeds and reserved coriander over the salad. Slice the bacon and serve.
To cook the bacon: Place the loin of bacon in a saucepan and cover with cold water. Add the carrot and onion. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per half kg.
To make the glaze: Whisk together the glaze ingredients. Set aside.
To glaze the bacon: When the bacon is cooked transfer it to a roasting tin. Remove all but a thin layer of fat then score the remaining fat in a diamond pattern. Brush half the glaze over the scored fat in an even layer.
Preheat the oven to Gas mark 4, 180°C and roast the bacon for 20 minutes until the top is nicely glazed. Halfway through spoon over the remaining glaze. Leave to rest in a warm place for 10 minutes.
Make the salad: Cook the noodles as per packet instructions. Drain in a sieve and allow to allow to cool for a couple of minutes. Then place the noodles in a large serving bowl along with the cabbage, bean sprouts and scallions. Keep aside a little of the coriander and add the rest to the salad. Mix the dressing ingredients together in a bowl, pour over the salad, taste and season.
To serve: Scatter the sesame seeds and reserved coriander over the salad. Slice the bacon and serve.
