If you would like a caramelized sugary coating, try this, so yummy. Cabbage, parsley sauce and floury potatoes are the traditional accompaniments.


4-5 lbs (1.8-2.25 kg) loin of bacon, either smoked or unsmoked
3/4 lb (340g) brown Demerara sugar (not soft brown sugar)
Whole cloves 20-30 approx.


Cover the bacon in cold water and bring slowly to the boil.

If the bacon is very salty there will be a white froth on top of the water, in this case it is preferable to discard this water.

Finally cover with hot water and simmer in a covered saucepan until almost cooked, allow 20 minutes approx. to the lb.  The bacon may of course be eaten hot with any number of accompaniments or allowed to get cold.

Cook the bacon as above. Remove the rind, cut the fat into a diamond pattern, and stud with cloves.  

Blend brown sugar to a thick paste with a little pineapple juice, 3-4 tablespoons approx., be careful not to make it too liquid.  Spread this over the bacon.  

Bake in a fully preheated hot oven 250°C/475°Ffor 20-30 minutes approx. or until the top has caramelized.  

Remove to a carving dish.  Carve in thick slices lengthwise so each slice includes some of the eye of the loin and the streaky end.