| Boiled Bacon & Cabbage |
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2½
lb
Collar Of Bacon¹
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1
Medium
Cabbage
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- Place the joint in a pot, cover with cold water and bring to the boil.
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- Remove the scum that floats to the surface.
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- Cover and simmer for 1½ hours (or 30 minutes per pound).
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- Cut cabbage into quarters and add to pot.
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- Cook gently for about ½ hour, or until cabbage is cooked to your liking. (Test constantly: do not overdo it)
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- Drain, and serve with potatoes boiled in their jackets, and a sharp sauce - mustard or HP sauce (<u>NOT</u> the US version of HP, the steak sauce, which isn't the right kind of thing at all.)
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- ¹: in Ireland, "bacon" can mean *any* cut of pork except ham.
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- You want any thick cut of pork, with or without bones, about four inches by four inches by four or five inches.
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- It does not have to have been salted first, but if you want to approximate the taste of the real Irish thing, put it down in brine for a day or two, then (when ready to cook it) bring to a boil first, boil about 10 minutes, change the water, and start the recipe from this point.
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| Makes approximately 4 servings. |
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