Bacon with Pineapple Jus and Bacon-Salted Peanuts
Mémé - Philadelphia, PA
David Katz made this braised bacon dish at the 2010 Chefs & Champagne.
- 1/2 pound slab bacon (skin removed)
- 1 cup chicken stock
- 1/2 cup lager-style beer
- 3/4 teaspoon black peppercorns
- 2 bay leaves
- 3 sprigs of thyme
- 1 pineapple
- 1/2 cup bacon fat (from about 1 pound of bacon)
- 1/2 cup raw peanuts
- 1 1/2 teaspoons smoked salt
In a large pot with high sides, combine the bacon, stock, beer, peppercorns, thyme, and bay leaves and bring to a boil. Lower the heat, cover the pot, and let simmer for about 2 hours, or until the tip of a knife pierces the bacon easily. Use tongs to carefully transfer the bacon to a flat tray or plate. Refrigerate the bacon overnight until completely cool and stiff.
Peel and core the pineapple. Cut into medium-sized pieces. Cook in a medium sauce pot over very low heat for 45 minutes to an hour, until the pineapple gives off its juices and becomes soft. Transfer the pineapple to a food processor and purée for up to 5 minutes, until the pineapple jus is very smooth. Chill.
Warm the bacon fat over low heat in a medium pot and add the peanuts. Cook for 45 minutes to an hour; the fat should remain just below simmering. Preheat the oven to 350ºF while the peanuts cook.
Drain the peanuts on paper towels. Spoon them onto a baking sheet and toast in the oven until just golden brown and fragrant, about 7 to 10 minutes. Put the nuts in a mixing bowl and toss with the smoked salt.
Cut the bacon into half-inch strips. Using a hot grill, griddle, or cast iron pan, cook the bacon for 2 minutes on each side. Place some of the pineapple jus in the center of a plate. Lay a few pieces of bacon on the pineapple. Coarsely chop the peanuts and sprinkle over the bacon.