Reviews (1) Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 06/06/2008 I was pleased to watch this wonderful episode. A little dissapointed with this choice of recipe to represent a Latin American signature dish. There are so many healthy and organic choices in our list of recipies that would have sent a better message of our eating habits. A wonderful opportunity was wasted. Sweet lady, wrong choice!
Back to Slab Bacon in Hot-Pepper-and-Brown-Loaf-Sugar Adobo All Reviews for Slab Bacon in Hot-Pepper-and-Brown-Loaf-Sugar Adobo - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 3113_021808_slabbacon.jpg
Ingredients Ingredient Checklist 1 piece (4 pounds) meaty slab bacon or pork belly, rinsed and pat dry 18 dried Andean panca peppers or a combination of equal parts dried mirasol and panca peppers (or a combination of Mexican dried ancho and guajillo chiles), stemmed and seeded 1 tablespoon extra-virgin olive oil 8 large cloves garlic 2 teaspoons ground cumin 1 teaspoon dried oregano 1/4 teaspoon aniseed 1/2 teaspoon Spanish hot paprika 1/2 cup freshly squeezed orange juice 1/2 cup freshly squeezed bitter orange juice, such as from Seville oranges, or 1/4 cup freshly squeezed lime juice 2 tablespoons guava preserve or 1 tablespoon Catalan wild oak honey 1/4 cup Oloroso sherry 1/2 cup grated brown loaf sugar, preferably Mexican piloncillo or Columbian panela or dark muscovado sugar 1 teaspoon coarse salt Guatemalan Red Cabbage Relish, optional Mendoza’s Fresh Corn Polenta, optional Cacao nibs, optional
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 3113_021808_slabbacon.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
3113_021808_slabbacon.jpg
3113_021808_slabbacon.jpg
Ingredients
Ingredients
- 1 piece (4 pounds) meaty slab bacon or pork belly, rinsed and pat dry 18 dried Andean panca peppers or a combination of equal parts dried mirasol and panca peppers (or a combination of Mexican dried ancho and guajillo chiles), stemmed and seeded 1 tablespoon extra-virgin olive oil 8 large cloves garlic 2 teaspoons ground cumin 1 teaspoon dried oregano 1/4 teaspoon aniseed 1/2 teaspoon Spanish hot paprika 1/2 cup freshly squeezed orange juice 1/2 cup freshly squeezed bitter orange juice, such as from Seville oranges, or 1/4 cup freshly squeezed lime juice 2 tablespoons guava preserve or 1 tablespoon Catalan wild oak honey 1/4 cup Oloroso sherry 1/2 cup grated brown loaf sugar, preferably Mexican piloncillo or Columbian panela or dark muscovado sugar 1 teaspoon coarse salt Guatemalan Red Cabbage Relish, optional Mendoza’s Fresh Corn Polenta, optional Cacao nibs, optional
Directions
Score the slab bacon on the meat side; set aside.
Heat a heavy-bottomed skillet over medium heat. Working in batches, add dried peppers to skillet and toast lightly for 3 to 4 seconds on each side. Transfer toasted chiles to a medium bowl. Cover with hot water and let stand until soft, about 10 to 15 minutes.
Transfer peppers to the jar of a blender or bowl of a food processor, along with olive oil, garlic, cumin, oregano, aniseed, paprika, orange juices, guava preserves or honey, sherry, brown loaf sugar, and salt; blend until smooth.
Place bacon in a 2-inch deep baking pan. Pour the chile mixture over bacon and rub thoroughly until fully coated. Cover with plastic wrap and let marinate at least 6 hours and up to overnight.
Preheat oven to 350 degrees with rack in the center. Remove plastic wrap from baking dish and add 1/4 cup water to dish. Cover baking dish tightly with parchment paper-lined aluminum foil. Transfer baking dish to oven and bake for 1 hour. Continue baking and basting bacon, until golden brown and fork tender, about 20 minutes more.
Transfer bacon to a large cutting board and cut into 2 1/2-inch pieces. Serve immediately with Guatemalan red cabbage relish or Mendoza’s fresh corn polenta; garnish with cacao nibs, if desired.
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 06/06/2008 I was pleased to watch this wonderful episode. A little dissapointed with this choice of recipe to represent a Latin American signature dish. There are so many healthy and organic choices in our list of recipies that would have sent a better message of our eating habits. A wonderful opportunity was wasted. Sweet lady, wrong choice!
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 06/06/2008 I was pleased to watch this wonderful episode. A little dissapointed with this choice of recipe to represent a Latin American signature dish. There are so many healthy and organic choices in our list of recipies that would have sent a better message of our eating habits. A wonderful opportunity was wasted. Sweet lady, wrong choice!Martha Stewart Member
Rating: Unrated 06/06/2008
I was pleased to watch this wonderful episode. A little dissapointed with this choice of recipe to represent a Latin American signature dish. There are so many healthy and organic choices in our list of recipies that would have sent a better message of our eating habits. A wonderful opportunity was wasted. Sweet lady, wrong choice!
Rating: Unrated
All Reviews for Slab Bacon in Hot-Pepper-and-Brown-Loaf-Sugar Adobo
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Slab Bacon in Hot-Pepper-and-Brown-Loaf-Sugar Adobo
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
