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Cooking thin-ish slices of loin of bacon

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  • 29-08-2012 10:05am
    #1
    Quorum
    Closed Accounts Posts: 474 ✭✭


    Hi all,

    I accidently bought loin of bacon at the weekend instead of pork fillet. (Yup, I'm a doofus).

    It was a 500g piece which I divided in three approximately one inch thick medallions. It was when I fried one of these that I realised my (highly salty) mistake. :o

    I'm just wondering how would I cook the remaining pieces, baring in mind I have apple sauce made, which I realise doesn't really go, but waste not want not! They'll need to be boiled a bit, I know, to remove some of the salt but I'd like to either finish them in the pan or oven if possible. I know how my mother cooked bigger lumps of bacon for dinner and for the Christmas ham, but I'm not sure how to proceed with the thinner pieces. How long should I boil them for? Bascially, what would you do?

    Thanks! :)


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    #2
    VictorRomeo
    Registered Users Posts: 301 ✭✭VictorRomeo


    Quorum wrote: »
    Hi all,

    I accidently bought loin of bacon at the weekend instead of pork fillet. (Yup, I'm a doofus).

    It was a 500g piece which I divided in three approximately one inch thick medallions. It was when I fried one of these that I realised my (highly salty) mistake. :o

    I'm just wondering how would I cook the remaining pieces, baring in mind I have apple sauce made, which I realise doesn't really go, but waste not want not! They'll need to be boiled a bit, I know, to remove some of the salt but I'd like to either finish them in the pan or oven if possible. I know how my mother cooked bigger lumps of bacon for dinner and for the Christmas ham, but I'm not sure how to proceed with the thinner pieces. How long should I boil them for? Bascially, what would you do?

    Thanks! :)

    You could always slice them thinner and use them as rashers?!


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    #3
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    I'm assuming they're about an inch thick? If so I'd boil them for 30 to 45 minutes, then pat them dry and fry them.


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    #4
    Melendez
    Closed Accounts Posts: 1,645 ✭✭✭Melendez


    This post has been deleted.


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    #5
    Quorum
    Closed Accounts Posts: 474 ✭✭Quorum


    VictorRomeo wrote: »
    You could always slice them thinner and use them as rashers?!

    I can foresee chopped off fingers! :)
    Dizzyblonde wrote: »
    I'm assuming they're about an inch thick? If so I'd boil them for 30 to 45 minutes, then pat them dry and fry them.

    Will try this! :)
    Melendez wrote: »
    This post has been deleted.

    Not a pasta fan but this sounds good minus the pasta!


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    #6
    Quorum
    Closed Accounts Posts: 474 ✭✭Quorum


    Dizzyblonde wrote: »
    I'm assuming they're about an inch thick? If so I'd boil them for 30 to 45 minutes, then pat them dry and fry them.

    Oh, one q. Do you boil for the 30 minutes, or bring to the boil then reduce the heat?


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    #7
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    Dizzyblonde wrote: »
    I'm assuming they're about an inch thick? If so I'd boil them for 30 to 45 minutes, then pat them dry and fry them.

    That's al awful long time to boil a piece of meat that small.


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    #8
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    Quorum wrote: »
    Oh, one q. Do you boil for the 30 minutes, or bring to the boil then reduce the heat?

    put the chop (for lack of a better word) in a cold water and bring to a boil and then turn it down to a very gentle simmer.

    Give it about 15 minutes and pat dry if you are going to fry it aswell.

    Or just leave it for about 20 minutes and add in some cabbage and serve it with mash and white sauce and you have bacon and cabbage.


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    #9
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    http://www.bordbia.ie/aboutfood/recipes/bacon/pages/baconchops.aspx

    That's not a bad bacon chop recipe either.

    Bacon chops are actually quite nice, you just need to be careful what you pair it with.


    I'd imagine the extra seasoning you added to it when you fried it (I'd assume you seasoned it if you thought it was pork) would have made it seem a lot salter than it actually is.


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    #10
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Seaneh wrote: »
    That's al awful long time to boil a piece of meat that small.

    You're probably right. 20 minutes would probably be enough - it's just that you'd want it to be tender.
    My generation tend to boil the bejakers out of bacon!


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    #11
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    Dizzyblonde wrote: »
    You're probably right. 20 minutes would probably be enough - it's just that you'd want it to be tender.
    My generation tend to boil the bejakers out of bacon!

    haha, well I'd reckon 40mins per kg is about right, at a low simmer, and if it's a big piece of meat (3kg or more) I like do to 20mins over as well. just because that's how I was told how to do it in college :P


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