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Recipes with smoked streaky pork bacon

4 recipes that use smoked streaky pork bacon, with photos, step-by-step instructions and cook times. The quickest, Verhackerts, takes 22 minutes. It is most often cooked with dried marjoram, onion and allspice berries.

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VerhackertsSmoked bacon and garlic spread

In Styria, in the wine taverns (Buschenschanken) of the south and on farmhouse breakfast tables, verhackerts is spread thickly on dark rye bread with the morning coffee or at the mid-morning Jause: smoked pork bacon and back fat chopped so finely it becomes a paste, seasoned with garlic, salt and pepper. Traditionally it is made from raw cured, cold-smoked Styrian Speck and eaten without cooking; that raw version is not for pregnant women, young children or anyone with a weakened immune system. This safer home version cooks the minced bacon gently until the meat is cooked through (71 °C) before it is chilled into a spread. Serve on rye bread, or gluten-free bread if needed. The common mistake is browning the bacon; it should only render and turn opaque, or the spread goes crumbly instead of smooth. Chef's tip: mince it while the bacon is fridge-cold, almost frozen, so the fat stays in clean little pieces rather than smearing.

22 minAustrianBreakfast & BrunchGluten free
by KrazyBadal 0 views

Rolada śląskaBeef rolls with bacon and pickle

Sunday lunch in Upper Silesia follows a fixed and much-loved pattern: rosół first, then rolada with kluski śląskie dumplings and braised red cabbage, a trio known locally as the 'holy trinity'. Thin slices of beef topside are spread with mustard and rolled around smoked pork bacon, a strip of pickled cucumber and onion, then browned and braised until meltingly tender in a deep brown gravy that soaks into the dumplings. The pickle gives a sour, salty bite in every slice. Skimping on the browning is what most often lets cooks down; that crust is where the gravy gets its colour and depth. Chef's tip: pound the beef evenly to about 5 mm thick and roll tightly from the narrow end, so the filling stays sealed inside and every slice shows a neat spiral.

120 minPolishMeat
by KrazyBadal 0 views

Fasolka po bretońskuWhite beans in tomato with sausage

Despite its name, nothing about fasolka po bretońsku is French; this is pure Polish canteen and milk-bar food, the thick, brick-red bean stew that has fed Warsaw students, soldiers and hungry families for generations. White beans simmer in tomato with smoked pork sausage, smoked bacon, onion and plenty of marjoram until creamy, smoky and slightly sweet. It is filling enough on its own with a hunk of bread and even better reheated the next day. Under-cooked beans are the most common disappointment; they must be soft right through before the tomato goes in, because acid stops them softening. Soak the dried beans overnight beforehand. Chef's tip: mash a ladle of the cooked beans against the side of the pot before serving to give the sauce its typical velvety body.

90 minPolishMeatGluten free
by KrazyBadal 0 views

Smalec ze skwarkamiLard spread with crackling

In Polish mountain huts, beer gardens and village wedding buffets, a crock of smalec arrives with a basket of rye bread before anything else is ordered. It is rendered pork fat stirred with crunchy bits of crackling (skwarki), golden fried onion, a little sour apple and marjoram, then left to set into a soft, white spread. Smeared thickly on dark bread with a pickled cucumber, it is savoury, salty and surprisingly fresh-tasting thanks to the apple. Rendering on a high heat is the error to avoid: the fat browns and tastes burnt before the crackling has had time to crisp. Allow about three hours for it to set in the fridge. Chef's tip: stir the cooling smalec every 15 minutes as it thickens, so the crackling and onion stay spread through it instead of sinking to the bottom.

45 minPolishChutneys & DipsGluten free
by KrazyBadal 0 views

Goes well with smoked streaky pork bacon