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Name: Boiled Bacon with Garlic Orange Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: At least 2 unpeeled garlic; 1 Orange cut in julienne; 1 1 3/4 pints orange juice; (; Extra whole cloves; if; 2 ts Pickling spice; 2 Bay Leaves; 3 lb Rolled bacon joint; (1.3kg); 1 Cinnamon; 25 g Coarsely chopped parsley;; ; person

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INGREDIENTS

At least 2 unpeeled garlic
1 Orange cut in julienne
1 1 3/4 pints orange juice; (
Extra whole cloves; if
2 ts Pickling spice
2 Bay Leaves
3 lb Rolled bacon joint; (1.3kg)
1 Cinnamon
25 g Coarsely chopped parsley;
; person

Servings

INSTRUCTIONS

Put the bacon joint in a pan of cold water, bring to the boil, simmer for a few minutes and then remove the joint and throw away the water. Return the bacon to the pan, add all the orange juice and enough water to cover the joint by about 1 inch. Put in the spices, garlic and bay leaves. If the pickling spice mixture you add includes less than 6 whole cloves, make up to that number. Cover the pan, and once it is simmering, cook the joint for 25 minutes per pound plus 25 minutes. About 20 minutes before the time is up, strain off 1/2 pint (300ml) of the cooking liquid, remove all the garlic cloves, and reserve them. Add the orange rind to the strained liquid and poach gently. Then add the garlic cloves and keep warm while you slice the bacon. Reheat the sauce and just before serving, add the parsley. Be sure the sauce is served over the meat slices, so the parsley and garlic cloves remain on them and the orange sauce spreads on to the plate to frame each portion.

NOTES

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Boiled Bacon with Garlic Orange Sauce

At least 2 unpeeled garlic
1 Orange cut in julienne
1 1 3/4 pints orange juice; (
 Extra whole cloves; if
2 ts Pickling spice
2 Bay Leaves
3 lb Rolled bacon joint; (1.3kg)
1 Cinnamon
25 g Coarsely chopped parsley;
 ; person

Put the bacon joint in a pan of cold water, bring to the boil, simmer  for a few minutes and then remove the joint and throw away the water.  Return the bacon to the pan, add all the orange juice and enough  water to cover the joint by about 1 inch. Put in the spices, garlic  and bay leaves. If the pickling spice mixture you add includes less  than 6 whole cloves, make up to that number. Cover the pan, and once  it is simmering, cook the joint for 25 minutes per pound plus 25  minutes.    About 20 minutes before the time is up, strain off 1/2 pint (300ml)  of the cooking liquid, remove all the garlic cloves, and reserve  them. Add the orange rind to the strained liquid and poach gently.  Then add the garlic cloves and keep warm while you slice the bacon.  Reheat the sauce and just before serving, add the parsley. Be sure  the sauce is served over the meat slices, so the parsley and garlic  cloves remain on them and the orange sauce spreads on to the plate to  frame each portion.

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Nutrition

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Serving Size: 1 Serving (233g)
Recipe Makes: 6 servings

Calories: 5
Calories from Fat: 1 (20%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 8.2mg		0 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 0.7g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5

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