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Introduction
The combination of ingredients and the gentle cooking of the bacon make this sandwich a humble gastronomic gem.
For the bacon 400 g slab of bacon with rind 400 g water 125 g soy sauce 75 g leek 75 g onion 1/2 cinnamon stick 5 g ground pepper 25 g brown sugar For the sandwich 1/4 cucumber 1/2 onion Salt 4 ciabatta rolls
Induction cooktop with temperature control
BaconSandwich
90ºC / 2h Gluten and soy 4 servings
In a pan place the onion and the leek cut into mirepoix (large, irregular cubes).
Add the water, the whole piece of slab bacon, the soy sauce and the spices.
Cook at 90°C for 2 h, covering it to avoid it drying out.
Once the cooking time is up, separate the meat from the vegetables and strain.
Reduce the resulting juice until a dense sauce is obtained and strain once more.
Cut the cucumber into half-moons and the onion julienne-style, mix and season to taste.
Cut the bacon slab into 1/2 cm thick slices and heat with the reduced sauce.
Assemble the sandwich arranging a layer of raw vegetables on the bread with the bacon on top. To finish, add a little more sauce.
Can also be accompanied with soy sauce, soy mayonnaise or hoisin sauce, mustard or radish and complemented with lettuce or leafy vegetables.
