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Bacon With Garlic Orange Sauce Recipe
|Boneless smoked bacon joint||3 Pound, rolled (1.5 Kilogram)|
|Orange juice||1 3⁄4 Pint (1 Liter)|
|Pickling spice||2 Teaspoon|
|Garlic||12 Clove (60 gm), unpeeled|
|Orange rind||1 Tablespoon, cut into very thin julienne strips|
|Chopped parsley||2 Tablespoon|
Calories 623 Calories from Fat 355
% Daily Value*
Total Fat 43 g65.6%
Saturated Fat 14.1 g70.4%
Trans Fat 0 g
Cholesterol 140 mg
Sodium 1829.2 mg76.2%
Total Carbohydrates 30 g10.1%
Dietary Fiber 2.4 g9.8%
Sugars 17.9 g
Protein 38 g75.5%
Vitamin A 22% Vitamin C 208.3%
Calcium 7.6% Iron 7.9%
*Based on a 2000 Calorie diet
Simmer for 2 minutes, then drain.
Return the bacon to the pan, pour over the orange juice with enough water so that the joint is covered by about 2.5 cm/1 inch of liquid.
Add the pickling spices, garlic cloves and bay leaves.
Add extra cloves to make the number from the pickling spice up to six, if necessary.
Bring to the boil, then lower the heat, cover and simmer gently, allowing 25 minutes to 500 g/1 lb plus 25 minutes.
During the last 20 minutes' cooking time, strain off 300 ml/1/2 pint of the liquor into a saucepan, add the orange strips together with all the garlic cloves taken from the bacon pan.
Poach gently while the bacon finishes cooking and while you slice the meat.
Stir the parsley into the sauce.
Arrange the meat with the sauce poured over, so that the garlic and parsley are on top with the orange sauce spread over the plate.