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 |