BRAISED BACON WITH SWEET RED ONION MARMALADE AND SUNNY SIDE-UP EGG
Paul E Vanderpool Jr
ingredients
- Oil 4 TBS
- Bacon, slab, cut into 5-Oz squares 1 1/4 Lb
- Yellow onion, diced 1 each
- Carrots, diced 3 each
- Celery ribs, sliced 2 each
- Red wine vinegar 2 C
- Red wine 1 qt
- Chicken stock 1 gal
- Thyme, sprigs 4 each
- Garlic, cloves 4 each
- Parsley, stems, bunch 1 each
- Bay leaves 2 each
- Black peppercorns 10 each
- Salt and freshly ground black pepper as needed
- Sweet red onion marmalade 4 TBS
- Egg, sunny side-up 4 each
- Thyme, leaves, fresh as needed
directions
- 1
1. Heat 4 tablespoons oil in a large pot or rondeau. Sear bacon over a high flame until fat has been rendered and bacon is crispy. Remove bacon from pot and drain on paper towels. Pour off some of bacon fat from pot and discard.
- 2
2. Add onion, carrots, and celery to pot. Cook vegetables down over a medium-low heat until caramelized.
- 3
3. Deglaze pot with red wine vinegar and red wine and loosen bits from bottom of pan with spoon. Add chicken stock, thyme, garlic, parsley, bay leaves and peppercorns to pot. Return bacon to pot.
- 4
4. Bring liquid to a boil, then reduce to a simmer. Cover pot and cook for 2 hours, continuing to simmer until bacon pulls apart easily.
- 5
5. Once bacon is tender, remove from liquid. Strain liquid, discarding vegetables and herbs. Reserve strained braising liquid for plating.
- 6
6. Place a 5-ounce piece braised bacon in a bowl. Spoon 4 tablespoons reserved braising liquid over top along with 1 heaping tablespoon of red onion marmalade. Place sunny side-up egg on top and garnish with a sprinkle of thyme.
Source: Paul E Vanderpool Jr
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