Breakfast, Lunch, Main
Originally from Zeeland
|Amount Per Serving*|
|Calories 179||Calories from Fat 46|
|% Daily Value**|
|Total Fat 5.2g||8%|
|Saturated Fat 1.6g||8%|
|Trans Fat 0g||0%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 1g||4%|
|Vitamin A 9%||Vitamin C 2%|
|Calcium 5%||Iron 10%|
* This is a good-faith estimation. Real values may differ. Calculated by happyforks.com.
** Percent Daily Values are based on a 2000 kcal diet. Your daily values may be higher or lower depending on your calorie needs.
Bacon from Zeeland
Zeeuws spek is a type of bacon found in supermarkets across the country, although as its name suggests it originally comes from Zeeland in the south-west of the country. Whereas in past days the bacon would be slowly cooked in a herb broth, the modern type is marinated in a mixture of soy sauce, mustard, onion, paprika, garlic and pepper, after which it is grilled. Zeeuws spek is generally eaten on bread, sometimes with a bit of mustard, although it can also be used as a meat accompaniment to dishes such as hutspot or pannenkoeken, and is also delicious eaten straight from the barbecue.
The soy sauce used, Kecap Manis, is an Indonesian influence, from back when the country was still the Dutch East Indies. Along with other condiments such as the pepper sauce Sambal, dishes such as Rijsttafel and Satay or even simple ingredients like rice, it reached the Netherlands through years of cultural diffusion. When Indonesia declared independence in 1948, thousands of Indonesians who had fought for the Dutch colonial army in the independence war and before fled to the Netherlands, where they left a lasting mark on Dutch cuisine. Nowadays, most Dutchmen will have a bottle of Kecap and Sambal in their fridge, and most supermarkets feature a large Indonesian stock.
This recipe, adapted from bbqproof.nl, makes use of the barbecue to enhance the smoky flavour of the bacon, resulting in truly delicious meat that's full of flavour. I also put my smoker filled with oak chips on the bbq, which gave a wonderful smoky taste. Anyhow, I ended up being pleasantly surprised by its great taste which is in no way comparable to the cheap Zeeuws Spek you can buy at the supermarket. I will certainly make this dish again, although next time I'd probably go for a bit less salty slab of bacon. For those without a barbecue, or if it's outside the season, it can also be grilled in the oven.
250g bacon slab
6tsp Kecap Manis soy sauce1
1tsp smoked paprika
1 garlic cloves (finely diced)
1 small onions (finely diced)
Notes and substitutes
1 As a substitute, you can mix dark soy sauce with an equal amount of molasses or brown sugar.
Mix all ingredients except the bacon.
Make crosswise cuts in the fatty side of the bacon, down to the meat.
Add to a zip-lock bag with the marinade and marinate in the fridge for 24 hours.
Take out of the fridge an hour or so ahead. Heat your BBQ to 150°C.
If you've got one, put a smoker on the grill.
Add the meat (away from the coals) and close the lid. Keep cooking until done, some 45 minutes.
Take off the heat and let settle for 10 minutes. Slice into 2mm to 4mm thick slices.
Either serve directly, or cool and store in the fridge for up to a week, or in the freezer for up to four months. Delicious as a topping for bread.
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