Thai Bacon Roast with garlic

SERVES 4

This pre-cooked, bacon joint, can be flavoured
with a topping of ginger, garlic and cinnamon, giving
an exciting combination of flavours.  Serve with
stir-fried vegetables.

INGREDIENTS

1 x 600g bacon joint
2 cloves of garlic crushed
1 tsp. ground cinnamon powder or a crushed cinnamon stick
4 dsp. demerara sugar
1 dsp. oil
1 inch of finely sliced root ginger
4 dsp. of balsamic vinegar or soy sauce
2 dsp. finely chopped parsley
1 dsp. honey

To Serve

Stir-fried vegetables
1 dsp. olive oil
1 dsp. soy sauce

METHOD

Combine the garlic, ginger, cinnamon powder, honey,
and demerara sugar together in a small bowl.
Lightly score the bacon joint then in a small saucepan heat
together the soy sauce, balsamic vinegar and oil.  Place the joint
on a piece of foil then pour the hot marinade over the top.
This will help to baste the joint during cooking.
Rub the garlic, ginger, cinnamon and sugar mixture into
the bacon then cook in a pre-heated oven at 160ºC, 325ºF
or gas mark 3 for approx. 20 mins., with the foil open to
allow the bacon joint to crisp up.
Alternatively, this roast can also be re-heated by placing
under a low-set grill for approx. 10 mins. to allow the bacon
to warm and the top to crisp up.