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Celebrate Celtic heritage with this Traditional Irish Bacon and Cabbage Roast, featuring a savory cured bacon joint roasted alongside tender cabbage wedges and starchy potatoes. Simple aromatics like bay leaves and peppercorns let the quality of the cured pork shine in this hearty one-pot meal.
Prep Time
20 min
Per serving
460kcal
Calories
32g
Protein
30g
Carbs
24g
Fat
5
Cook Time
135 min
Servings
6 people
Difficulty
easy
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Preheat your oven to 180°C and place the cured Irish bacon joint in a deep roasting pan.
Add water to the roasting pan until it comes halfway up the sides of the bacon, dropping in bay leaves and peppercorns.
Cover tightly with heavy-duty foil and roast for 1 hour and 30 minutes.
Remove foil, arrange thick wedges of green cabbage and halved yellow potatoes around the bacon.
Return to oven uncovered and roast for 45 minutes until potatoes are tender and bacon skin is golden.
Remove and rest for 10 minutes before slicing.
Serve sliced bacon alongside roasted cabbage and potatoes with pan juices spooned over top.
Soak Cured Bacon: If excessively salty, soak the bacon joint in cold water for a few hours before roasting. Cover with Foil First: Braising covered ensures meat becomes tender before uncovering to roast vegetables. Cut Cabbage Thick: Keeping wedges thick prevents them from turning mushy.
Irish bacon joint or gammon is thick-cut cured pork loin, which differs from thin streaky bacon.
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