Sneem Black Pudding
90 min · 799 kcal · British
Bacon and Cabbage
The Sunday dinner of Irish kitchens: a piece of cured bacon simmered gently until it slices clean, with cabbage finished in the salty bacon liquor and dressed with butter and pepper.
Instructions
- Put the 150 g piece of bacon in a bowl, cover generously with cold water and leave to soak for 1 hour to draw out surplus salt. Drain and throw the soaking water away.
- Sit the drained bacon in a small deep saucepan with 1 halved onion, 1 halved carrot, 1 bay leaf and 6 black peppercorns. Cover with cold water by about 3 cm and bring slowly to the boil, skimming off the grey foam as it rises.
- Lower the heat until the surface barely trembles, a hard boil toughens the meat, half-cover the pan and poach for 40 minutes, until a skewer slides into the thickest part with no resistance and the rind peels away easily.
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881kcal
26gprotein
36gcarbs
72gfat
11gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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