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Thursday
Mar242016

Heroine and Pork a Perfect Pair

 

We couldn't let Matt have all the fun!  Want another great pairing with Heroine?  Here is a recipe from Birk's cookbook, Eat Ink.  This recipe comes from Jonathan Power of the Populist in Denver Colorado. His take on Bacon & Eggs is the brunch of champions, especially next to any of our chardonnays.

 

Bacon & Eggs

YIELDS APPROXIMATELY 2 CUPS, OR 8 SERVINGS

  • 1 lb. quality bacon
  • 3 medium yellow onions, diced
  • 1 cup sugar
  • 1/2 cup sherry vinegar
  • Salt, to taste
  • Pepper, as needed
  • 4 eggs
  • Splash of white vinegar
  • 4 slices ciabatta bread
  • 10 very thin slices Lardo (available at many high end delis) [AU: AMOUNT?]
  • Hot smoked paprika, to garnish
  • Thinly sliced scallion, to garnish

 Jonathan Power and his killer roast pig sleeve.

1) Cut bacon into lardons. In a cast-iron skillet, render slowly over medium heat until crisp,,about 10-15 minutes. Remove from pan and drain off all but 2 tablespoons fat.

2) Add yellow onions to skillet and sweat in bacon fat until translucent, about 5-7 minutes.  Add the sugar and a pinch of salt and continue cooking for 10 minutes. Add sherry vinegar and bacon back to pan and continue cooking for roughly 90 minutes, or until liquid has reduced and mixture has caramelized and thickened. Adjust seasoning with salt and pepper as needed.

3) When jam is ready, gently poach eggs in simmering water with a splash of white vinegar. Meanwhile, toast ciabatta bread and top with paper-thin slices of lardo. Serve the egg on a bed of the jam with the lardo toast on the side. Add a touch of paprika to the egg and top with a slice or two of scallion. Serve immediately.

 

Interested in Eat Ink? See a preview and purchase at Amazon.com

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