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Passion for Pork www.PassionforPork.com

Peameal Bacon Sandwich

Peameal Bacon Sandwich

When Chef Andrew Cowan hit the food stage at the 2016 Porkapalooza BBQ Festival he shared this Peameal Bacon Sandwich recipe - an iconic sandwich from his hometown of Toronto .

Ingredients

2kg whole piece of locally sourced pork loin
1 1/2 cup coarse cornmeal
1 tbsp of salt

For the brine:
4L water
1 cup kosher or sea salt
1/2 cup maple syrup
2 tsp salt cure #1

 

 

Preparation

1. Combine all ingredients for the brine in a pot and bring to a boil. Allow to cool so it doesn't cook the pork loin when it's submerged. Add pork loin to the brine and refrigerate for 4-5 days

2. After 5 days take pork out of the brine, allow to dry in fridge uncovered for 2 hours.

3. Combine cornmeal with salt. After pork is dry roll in cornmeal mixture until pork is very well coated all around, place back into the fridge overnight, uncovered, to allow a good crust to form

4. Cut thick slices of bacon, grill or pan fry. Serve on soft kaiser bun with really good mustard, some lettuce and tomato.

Cooking Time: 10 Minutes

Tags: Andrew Cowan | bacon | cornmeal | Peameal Bacon Sandwiches | pork loin |