Peameal Bacon Sandwich 🥓

Modo de preparo

1. 1

   Rub pork with salt, sugars and curing salt, seal and refrigerate 24–48 hours, turning once or twice.

2. 2

   Rinse the loin, pat dry, then roll firmly in yellow cornmeal to form a pale crust.

3. 3

   Slice into 8 mm medallions. Butter a griddle over medium-high heat.

4. 4

   Fry medallions 2–3 minutes a side until the cornmeal crust bronzes and the centre stays juicy.

5. 5

   Toast split buns with butter, spread mustard, stack the peameal like a shingle roof and serve hot.