Fried Irish Bacon and Bacon Cabbage Slaw
Irish Bacon is the most popular cut of bacon in the British Isles. Unlike American bacon which is made from just the pork belly, Irish bacon is cut to also include the loin. But since cut of bacon is new to some of us, we wanted to make sure you have a tasty recipe to make with it! Saint Patrick’s Day celebrations began as a religious feast day for the patron saint of Ireland,and has since turned into a world-wide celebration of Irish culture. To celebrate that, we’ve put together this smoky, crispy Fried Irish Bacon with Bacon Cabbage Slaw recipe. The crispness and acidity of the slaw compliments amazingly with the crunchy juicy flavors of the fried Irish bacon. If you don’t consider Irish bacon “real” bacon, don’t worry, there’s American bacon in the cabbage slaw, too. Sláinte mhaith!
- For The Cabbage Coleslaw
- 4 strips Gourmet Bacon, cooked, chopped
- 3 cups green cabbage, sliced thin
- 1 medium sized carrot, sliced thin
- 1 green apple, sliced thin
- 2 tsp apple cider vinegar
- 2 tsp whole grain mustard
- 2-3 tsp sugar, or to taste
- 1/4 tsp coarse ground black pepper
- salt to taste
- 8 oz Irish Bacon, about 4 slices
- 1 cup light beer
- 1 1/2 cups all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1/2 cup milk
- 4 cups plain dried bread crumbs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1/2 tsp dried thyme
- Place the Irish Bacon in an air-tight container and pour the beer to cover. If your pieces of bacon are large, you can cut them in half. Marinade for a minimum of 30 minutes in the refrigerator.
- In a small bowl, whisk together the apple cider vinegar, mustard, sugar, and season with salt and black pepper to taste, then toss in the chopped bacon. Set aside.
- In a large bowl, toss together the cabbage, carrot, and apple. Toss with the dressing and refrigerate until ready to eat.
- Now, let‚Äôs start on the Irish bacon. Combine flour, salt, and pepper in a medium bowl, set aside. In another medium bowl, beat together the eggs and milk, set aside. Add the breadcrumbs to another medium bowl and season lightly with more salt and pepper.
- Remove the bacon from the beer and gently pat dry, discarding the used beer. Lightly dredge each piece of bacon in the flour, then the egg mixture, then into the breadcrumbs, pressing them gently into the meat. Lay the coated bacon on a parchment lined plate or baking sheet and refrigerate uncovered about 10 minutes. This will allow the coating to dry a bit and adhere better to the bacon.
- While that is drying, heat the olive oil and butter in a large nonstick skillet over medium high heat. Gently lay the bacon pieces into the pan and cook until golden brown for about 3 minutes on each side. Remove to paper towels to drain.
- Serve the Irish bacon with a spoonful of the cabbage slaw on top or on the side.
From the World of Sweet, Sweet Bacon.
Tags: bacon, beer, cabbage, fried bacon, Ireland, irish, irish bacon, patty's day, saint patrick, Saint Patrick's Day, saint patricks, saint patty, slaw, st patrick, st. patty's day
This post was written by Piggy Piggy Princess