- 4 to 5 pounds (1.8 to 2.25 kilograms) loin of bacon, either smoked or unsmoked
- 14 ounces (400 grams) 1 small tin pineapple, use about 3 to 4 tablespoons of the juice
- 3/4 pound (340 grams/1 3/4 cups) brown demerara sugar
- About 20 to 30 whole cloves
Preheat the oven to 475 degrees F (250 degrees C).
Cover the bacon in cold water and bring slowly to a boil, if the bacon is very salty there will be a white froth on top of the water, in this case it is preferable to discard this water. It may be necessary to change the water several times depending on how salty the bacon is. Finally, cover with hot water and simmer until almost cooked, allow about 15 minutes for each pound.
Remove the rind, cut the fat into a diamond pattern, and stud with cloves. Blend the brown sugar to a thick paste with a little pineapple juice, about 3 to 4 tablespoons, be careful not to make it too liquid. Spread this over the bacon. Bake in a preheated hot oven for 20 to 30 minutes, or until the top has caramelized.
Note: We use loin of bacon off the bone.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.