I love that I can now buy a small packet of pork rashers that are about 10 cm long (4 inches) rather than double the length and double the thickness. The meat to fat ratio is also now greater (not that lots of fat is a bad thing when going low carb high fat) which in my mind means better value for money.Jump to Recipe
The other thing I cooked tonight was some Brussels sprouts.
I love the vivid green of Brussels sprouts. I overdid the roast the other night when I cooked them with chicken wings. So tonight rather than keeping them open in the oven I cooked them undercover.
I also made a small fennel salad for some fresh crunch.
A nice easy meal with big thick bacon rashers.
- 1 packet Pork rashers
- 6 Brussels sprouts
- 100 g Bacon pieces
- 1/2 Fennel
- 1 tablespoon Parsley
- 1 Chili
- 1 Radish
- 1/2 Red onion
- Lime juice
Put the Brussels sprouts and bacon pieces in an aluminium foil wrap with a little oil or butter
On a baking tray next to the aluminium foil parcel add the pork rashers and season with a little salt
Put into an oven at 150 °C for 1 hour
Put together the fennel salad and you can use a little full fat mayonnaise as supplement the lime juice
When the pork has been cooked, allow it to rest for 10 minutes and unwrap the Brussels sprouts and bacon pieces
Plate up the meal
Shoot a photograph
Eat the meal
Wash the dishes
Write the recipe
I hope you enjoyed this recipe and the photographs.
Please let me know how you like eating pork rashers
Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.