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Bacon Hotpot

Meat.Bible's picture
  Forehock of bacon joint 2 Pound, boned and rolled (1 Kilogram)
  Leeks 6 , cleaned and sliced
  Butter 1 Ounce (25 Gram)
  Carrots 4 , peeled and sliced
  Potatoes 1 Pound, peeled and thinly sliced (450 Gram)
  Salt To Taste
  Freshly ground black pepper To Taste
  Ham stock 1⁄2 Pint (300 Milliliter)

Soak the bacon in cold water for several hours then drain and place in a saucepan and cover with fresh cold water.
Bring to the boil, remove the scum, cover and simmer gently for 1 hour.
Remove from the saucepan, strip off the skin and cut into 2-5 cm (1 in) cubes.
Fry the leeks gently in butter for 5 minutes then layer with the carrots, potatoes and bacon in an ovenproof casserole, finishing with a layer of potato.
Season the stock and pour into the casserole.
Cover and cook in a moderately hot oven for 45 minutes, then remove the lid and continue for a further 20 to 30 minutes, until tender.

Recipe Summary

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3745 Calories from Fat 1968

% Daily Value*

Total Fat 219 g337.7%

Saturated Fat 71.3 g356.5%

Trans Fat 0 g

Cholesterol 501 mg167%

Sodium 2197.9 mg91.6%

Total Carbohydrates 303 g101.1%

Dietary Fiber 36.5 g146.1%

Sugars 66.5 g

Protein 169 g337.4%

Vitamin A 1189.7% Vitamin C 389.3%

Calcium 80.3% Iron 155%

*Based on a 2000 Calorie diet


Bacon Hotpot Recipe