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Authentic Irish bacon, known as 'rashers', pan-fried to perfection. Unlike American streaky bacon, these lean, meaty slices from the pork loin have a tender, ham-like texture with a delightfully crispy edge of fat. A quintessential component of a full Irish breakfast, it offers a savory, satisfying taste in just minutes.
For 4 servings
Prepare the Pan: Place a large, heavy-bottomed skillet (cast iron is ideal) over medium heat. Add the butter and allow it to melt completely, swirling the pan to coat the bottom. The butter should be lightly foaming before you add the bacon.
Arrange the Bacon: Carefully lay the Irish bacon rashers in the hot skillet in a single layer. Ensure they are not overlapping to promote even cooking. If necessary, cook in two batches.
Cook the First Side: Fry the rashers for 3-4 minutes on the first side. The meaty part will become opaque, and the fatty edge will start to render and turn golden brown. Resist the urge to press down on them, as this can make the meat tough.
Flip and Finish Cooking: Using tongs, flip each rasher and cook for another 3-4 minutes. The bacon is done when the meat is tender and cooked through, and the fatty edge is rendered and lightly crisped to your liking.
Drain and Serve: Transfer the cooked bacon to a plate lined with paper towels to absorb any excess fat. Serve immediately, garnished with a crack of fresh black pepper if desired. It's a perfect partner for fried eggs, black pudding, and soda bread.
Authentic Irish bacon, known as 'rashers', pan-fried to perfection. Unlike American streaky bacon, these lean, meaty slices from the pork loin have a tender, ham-like texture with a delightfully crispy edge of fat. A quintessential component of a full Irish breakfast, it offers a savory, satisfying taste in just minutes.
This irish recipe takes 10 minutes to prepare and yields 4 servings. At 343.59 calories per serving with 31.8g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
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In the last minute of cooking, drizzle a teaspoon of maple syrup or honey over the rashers for a sweet and savory finish.
Sprinkle finely chopped fresh thyme or rosemary into the melting butter before adding the bacon for an aromatic twist.
Add a generous amount of coarse-ground black pepper to the rashers before flipping them for a spicier bite.
Irish bacon is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Pork is a great source of B vitamins, particularly Thiamin (B1), Niacin (B3), and B12. These vitamins are crucial for energy metabolism, brain function, and the formation of red blood cells.
This bacon provides important minerals like selenium, a powerful antioxidant that protects cells from damage, and phosphorus, which is vital for bone and tooth health.
Irish bacon, or 'rashers', is cut from the back of the pig (pork loin), making it very lean and meaty, similar to a thin pork chop with a strip of fat. American bacon is cut from the pork belly, which has a much higher fat content and becomes very crispy when cooked.
Irish bacon is a good source of protein but is also high in sodium and saturated fat. It is healthier than American bacon due to its lower overall fat content. It should be enjoyed in moderation as part of a balanced diet.
A typical serving of two rashers (about 113g or 4oz) of cooked Irish bacon contains approximately 280-320 calories, depending on the thickness and fat content.
Yes, you can. Arrange the rashers on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 10-15 minutes, flipping halfway through, until cooked to your desired doneness. This method is great for cooking larger batches.
It's not supposed to! The goal with Irish bacon is a tender, meaty texture with a slightly crisped fatty edge. Because it's a much leaner cut, it won't become brittle and shatter like high-fat American bacon.
You can often find it in the international section of well-stocked supermarkets, at specialty butcher shops, Irish import stores, or online from retailers that specialize in Irish and British foods.
This recipe goes great with these complete meals
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