Lunch / BrunchPioneer Cooking
Peameal Back Bacon Roast
This roast will fit perfectly into any breakfast buffet. After a few hours in the oven, the meat softens and its sweet and sour glaze becomes golden and crispy. Cut up at the table to make an impression on your guests.
8 to 12 servings
Ingredients
- 45 mL (3 tbsp.) balsamic vinegar 45 mL (3 tbsp.) honey
- 45 mL (3 tbsp.) olive oil
- 1 piece of back bacon (1.8 kg/4 lb)
HOW TO :
Preheat oven to 375°F (190°C). Line a baking sheet with aluminum foil.
In a bowl, combine the balsamic vinegar, honey and olive oil.
Score the meat in a 2.5 cm (1 inch) diamond shape. Place back bacon on baking sheet and drizzle with sauce.
Roast, basting occasionally, until internal temperature reaches 160°F (70°C), 1 hour 45 minutes to 2 hours. Cover with aluminum foil and let stand 15 minutes before slicing.
Tips
A good way to serve the roast is to place it on a large wooden cutting board and surround it with a selection of mustards and pickles. This is a very popular way to prepare pork – peameal – in Ontario, for example. You can also use a You can also
use a traditional pork roast for this recipe.
