Cook book

Zeelandic bacon

Zeeuws spek ("Zeelandic bacon") is a traditional Dutch bacon, originally a specialty from the province of Zeeland. 

Dish Summary

Preparation

 

1. Lean pork belly with low pH value, deboned, discard rind and cartilage,

2. Cut in squares of ± 400 g.

3. Coat well with the marinade

4. Soak for 2 * 24 hours in the cooler

5. Grill with the rib side down at 140 ° C until core temperature 80 ° C

6. Cool down till 2-4 ° C

Per 1 kg

Ingredients per kg

 

· Lean streaky bacon

· 10 g colorozo salt (0.6% Sodium Nitrate Dilution)

· 20 g marinade mix (Verstegen)

· 75 gr Ketjap Manis

· Teaspoon Sambal Oelek

48 hours preparation

Serving Suggestions             Average Star Rating

 

Serve with rye bread

and pea soup