Last week, we tried out TikTok’s viral ‘Twisted Bacon‘ trend, but this week we’re bringing you what could be bacon’s BOLDEST move yet! In celebration of Bacon You Crazy month, we’re trying out the coveted Woven Bacon Taco Shell…A thing of urban legend to some, but to us? A worthy challenge!
It doesn’t get much cheddar than this! Cook up our ULTIMATE Haggis & Macaroni Toastie recipe for an extra-special Burns Night snack… We promise it will make you melt!
We’ve added brand-new products to our supermarket stores throughout Scotland! From September 2021, you can sink your teeth into our all-new Veggie White Pudding, Bacon Medallions, and more. How about some Chicken Square Sausage if you’re feeling extra peckish?
Wash and pat dry the pork then place in a shallow dish. Mix together the soy sauce, wine or sherry, 5 spice, garlic and ginger and spoon over the pork. Cover and chill for at least 2 hours, turning the pork occasionally. If you have the time, leave the pork in the marinade overnight; this will give a good rich colour and flavour.
Preheat the oven to 190 C (fan oven 170 C, 375 F, gas 5). Drain the pork, reserving the marinade, and put on a roasting rack over a roasting tin. Cook in the oven, basting occasionally with the marinade, to about 1 hour until cooked through
Meanwhile, the sugar and vinegar in a small saucepan and heat gently until the sugar dissolves. Bring to the boil and simmer for 3-4 minutes until slightly syrupy. Set aside.
As soon as the pork is cooked, remove it from the oven and brush liberally with the sugar syrup and leave to stand for 10 minutes.
To serve, slice the pork thinly and arrange on a serving platter. Garnish with fresh pepper and chives. Serve warm or cold.
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Red Roast Pork
This pork is delicious served cold and makes a tasty, lean addition to a salad of crisp oriental-style salad vegetables.
Prep time: 20 minutes
Cooking time: 1 hour
Serves: 4
ingredients
500g (1Ib 2oz) Simon Howie pork fillet
6tbsp dark soy sauce
2tbsp chinese cooking wine or sweet sherry
1tsp chinese 5 spice powder
2 garlic cloves, peeled and crushed
2.5cm piece root ginger, peeled and grated
4tbsp caster sugar
2tbsp white rice or white wine vinegar
fresh pepper triangles and chives to garnish
Method
Wash and pat dry the pork then place in a shallow dish. Mix together the soy sauce, wine or sherry, 5 spice, garlic and ginger and spoon over the pork. Cover and chill for at least 2 hours, turning the pork occasionally. If you have the time, leave the pork in the marinade overnight; this will give a good rich colour and flavour.
Preheat the oven to 190 C (fan oven 170 C, 375 F, gas 5). Drain the pork, reserving the marinade, and put on a roasting rack over a roasting tin. Cook in the oven, basting occasionally with the marinade, to about 1 hour until cooked through
Meanwhile, the sugar and vinegar in a small saucepan and heat gently until the sugar dissolves. Bring to the boil and simmer for 3-4 minutes until slightly syrupy. Set aside.
As soon as the pork is cooked, remove it from the oven and brush liberally with the sugar syrup and leave to stand for 10 minutes.
To serve, slice the pork thinly and arrange on a serving platter. Garnish with fresh pepper and chives. Serve warm or cold.