Peameal Bacon Sandwich

Method

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1. Simmer 400 ml of the water with the salt, sugar, curing salt, bay leaves and peppercorns, stirring until dissolved. Add the remaining 800 ml of cold water. The brine must be completely cold before the pork goes in.

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2. Put the pork in a non-reactive container or a food-safe bag, pour over the cold brine and weigh it down so the meat stays under the surface.

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3. Refrigerate for 4 days, turning the pork over once a day.

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4. Lift the pork out, rinse it under cold water and pat it very dry.

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5. Spread the cornmeal on a tray and roll the pork in it, pressing so a thick, even coat sticks to every side.

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6. Cut the loin across into about 18 slices, each 1 cm thick. Only the outer edge of each slice is coated, as in the shops.

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7. Heat 1 tablespoon of the oil in a large frying pan over medium-high heat and fry the slices in three batches, 3 to 4 minutes per side, until browned at the edges and cooked through. Add the rest of the oil between batches.

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8. Pile 3 slices on each roll with mustard and serve at once.

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Chef’s Tips

• Pat the loin very dry after rinsing. Cornmeal will not stick to a wet surface.
• Slice it thick, 1 cm. Thin slices of lean pork dry out before they brown.
• Weigh the curing salt and use pink curing salt no. 1, not pink Himalayan salt. It turns the pork pink and makes the cure safe. For a loin thicker than 8 cm, cure it for a day longer.

Pairing Suggestions

• A fried egg
• Home fries
• Fresh-squeezed orange juice

Storage & Reheating

Keep the cured, coated loin in the fridge up to 5 days and slice it as you cook. Cooked slices keep 3 days. Freeze the uncooked loin for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.