Watch this video with TV host Anton Du Beke to learn all about bacon from cuts to cooking and get some delicious recipes.

It’s hard to imagine the Traditional breakfast without bacon; whether it’s part of a full English, or piled between two slices of bread for a butty, it is undeniably delicious. However bacon is much more versatile than you may think. With a range of different cuts and cures available, it can liven up an assortment of meals.

This year’s Bacon Connoisseurs’ Week, launching Monday 22nd March 2010, featured the search to find the best bacon cure of 2010 as part of the national ‘Bring Home the Bacon’ competition.

In this video Anton Du Beke takes us to Smithfield Market, Europe’s largest meat market, to learn from the experts about curing, and explains why we should look for packs with the Red Tractor Mark. Home economist Clare Greenstreet also demonstrates some delicious recipes, including a tasty Chilli and lemon Kedgeree, an Upside Down Bacon Hotpot and even some savoury brunch or teatime Muffins, which are sure to be enjoyed by the whole family.

So click here to get learning, get cooking, and bring home the bacon!

For more information visit www.lovepork.co.uk

Toying with this dish presently since I had some belly pork in the fridge in need of using. I love Belly Pork, especially when I am in need of some tasty comfort food. I serve usually with Mash (with carrot and spinach mixed in). Heavenly.

Ingredients ::
2 lb piece of belly pork – preferably on the bone
1 Spanish onion, thinly sliced
1 lemon, sliced thinly with skin on
4 whole garlic cloves
1 tbsp fennel seeds
1 tbsp olive oil
Sea salt flakes and freshly ground black pepper

Method::
Pour boiling water over the pork skin, leave to dry, then score the skin about ¼” apart
Rub the skin with olive oil then rub in the sea salt flakes, black pepper and ½ tablespoon of fennel seeds
Place the sliced onion, lemon and garlic cloves into a roasting tin
Put the belly pork on top and sprinkle with the remaining fennel seeds
Roast near the bottom of the oven set to 220°C for 30 minutes, remove from the oven and check to see how close it is to being cooked
Reduce the temperature to 140°C and cook for another twenty minutes or so
Serve with mashed potato and spring greens

The mash is simple. Cook potatoes & carrots until tender, and about 60 seconds before draining add spinach. Mash, add a knob of butter and a fine sprinkling of salt. Add a touch of garlic in the cooking water with the potato for added zing.

This is a delightful dish I invented the other night.

Ingredients
4 Pork chops
1 Onion – thickly chopped
1 Bulb of Garlic
1 Stock Cube (Pork if possible, but chicken or beef acceptable)
1 tps Pimienton Dulce
Salt & Pepper
Olive Oil
500ml Water

Place the pork in an oven proof dish. Spread over the onion, and unpeeled garlic cloves. Drizzle over olive oil, and season with pimienton dulce, salt and pepper.

Roast in an oven for around 30 minutes until cooked.

Remove the pork, and place the tin on the top. Add the 500ml water of heat. Throw in the crumbled stock cube and stir until all the meat juices are cleaned from the bottom. Squash the garlic cloves as you do so until all the contents mingle with the rest of the sauce. Remove the skin. I would not sieve, but if you wish to, then do so now.

Place the pork on a serving platter and drizzle over the juices. Enjoy with roast potatoes.

Ingredients:

2 thick pork chops
2 cloves of garlic – finely chopped
1 sprig of thyme (or sage if preferred) finely chopped
Small glass of white wine
Sea Salt
Freshly ground black pepper
Olive Oil

Method:

Finely chop the garlic and thyme and place in a large bowl with the white wine, sea salt and pepper. Mix to combine.

Add the pork chops the bowl, making sure that they are well covered with the marinade. Transfer the bowl to the refrigerator and leave for about four hours to marinate.

Remove the chops from the marinade and pat with a paper kitchen towel to dry a little and then transfer them to a roasting tin, brush with olive oil and cook in a preheated over set to 180 degrees Celsius until browned and cooked through.

Serve with a side salad and Patatas Bravas.

If you want comfort food – roast potatoes and parsnips cooked around the pork, or mashed potatoes with cream and butter, peas and broad beans, or whatever is seasonal or to your taste!

Accompany with a tossed green salad.

Serves 6
Preparation time 20 minutes
Cooking time 20 minutes

Ingredients
1 tbsp olive oil
1 kg pack chicken thighs
2 tbsp seasoned flour
1 onion, finely chopped
1 garlic clove, finely chopped
125g chorizo sausage, cut into 1 cm slices, each slice cut in half
300 ml chicken stock
400g can chopped tomatoes or tomato frito
220g can butter beans, drained
15g fresh parsley, chopped

Method

1 Heat the oil in a casserole. Dust chicken with the flour, shaking off the excess. Fry the chicken, skin side down, for 4 to 5 minutes, then turn over and cook for a further 4 to 5 minutes. Remove chicken and set aside.

2 Cook the onion and garlic for 3 to 4 minutes, then add the chorizo and cook for 1 minute. Gradually stir in the stock and chopped tomatoes and return the chicken to the pan, spooning the liquid over it. Bring to the boil and season. Reduce to a simmer, cover and cook for 15 to 20 minutes. Add the butter beans and warm through for 2 to 3 minutes. Stir in the parsley and serve.

Serves: 4

Ingredients
750g Oxtail, cut into pieces
750g Pork Belly, skin removed and cut into cubes
2tbsp Seasoned Flour
Olive Oil
1 Large Onion, chopped
3 Carrots, chopped
3 Sticks of Celery, chopped
1 Bottle of Red Wine
2 Oranged – grated rind and juice
1 tbsp Chopped Parsley

Method

• Heat the oven to Gas Mark 4
• Put the seasoned flour into a bowl and toss all the meat in it until each is well covered
• Heat a little olive oil in a large roastng tin and brown the meat
• Add the vegetables and cook for 5 minutes more
• Add the wine, orange juice and grated ring.
• Cover the roasting tin and its contents with foil and then put into the oven for 1.5 hours.
• Remove and stir and then return the tin to the oven for a further 1.5 hours.
• Transfer the meat and vegetables to a warm serving plate and keep warm.
• Skim off the excess fat from the remaining juices and reduce them further if necessary.
• Spoon the sauce over the meat and vegetables, sprinkle with chopped parsley and serve