Boiling

This St. Patrick's Day, instead of corned beef and cabbage, why not try the recipe the Irish recipe that inspired it? This recipe for boiled bacon comes from my Irish secondary school cook book, the now dog-eared and stained “All In the Cooking.” It’s right under the recipe for boiled sheep’s head, which I will not be sharing – or ever making. The bacon here is not a crispy breakfast strip, but a cured and smoked pork loin that is similar to ham. It’s typically served with cabbage, potatoes mashed or boiled in their skins and a white pouring sauce which is a type of béchamel sauce with onion, parsley or other herbs. You can find Irish style shoulder or boiling bacon at Irish import stores or online. <br />

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