Breakfast
Peameal Bacon on a Bun
Ingredients
- - 8 slices peameal bacon (approx. 500g / 1.1 lb)
- - 4 soft kaiser or Portuguese buns
- - 15ml (1 tbsp) vegetable oil
- - 30g (2 tbsp) butter, softened
- - 60ml (4 tbsp) yellow mustard
- - Sliced tomato and lettuce, to serve (optional)
Method
- Heat the vegetable oil in a large frying pan over medium-high heat.
- Add the peameal bacon slices in a single layer and fry for 3-4 minutes per side, until the cornmeal crust is golden and the centre reaches 63C (145F).
- While the bacon cooks, split the buns and butter the cut sides.
- Toast the buns, buttered-side down, in a separate pan or under the grill until golden, about 1-2 minutes.
- Spread mustard on the base of each bun, layer with 2 slices of hot peameal bacon, and add tomato and lettuce if using.
- Top with the bun lid and serve immediately while the bacon is hot and juicy.
Introduction: Peameal bacon – lean, brined pork loin rolled in cornmeal (once historically rolled in ground yellow peas, giving the dish its name) – is a distinctly Canadian cut popularised by Toronto's St.
Cultural Background: Peameal bacon – lean, brined pork loin rolled in cornmeal (once historically rolled in ground yellow peas, giving the dish its name) – is a distinctly Canadian cut popularised by Toronto's St. Lawrence Market. Served hot off the griddle in a soft bun, it has become one of the city's signature breakfast foods.
Tips: Don't overcook peameal bacon – it is a lean cut and dries out quickly past medium doneness. Look for a light pink centre, not grey.
Variations: Add a fried egg and a slice of cheddar for a heartier version. Some Toronto vendors serve it with a smear of horseradish mayo instead of mustard. No authentic vegetarian version exists for this pork-based dish.
Storage: Uncooked peameal bacon keeps in the fridge for up to 5 days or frozen for up to 3 months. Cooked leftovers keep refrigerated for 2 days.
Reheating: Reheat cooked slices gently in a dry pan over low-medium heat for 1-2 minutes per side to avoid drying them out.
Nutrition: Per sandwich: approx. 480 kcal, 34g protein, 38g carbohydrate, 20g fat, 2g fibre, 1450mg sodium.
FAQs:
Q: Where can I buy peameal bacon outside Canada?
A: It can be substituted with Canadian bacon or a thick-cut back bacon, though the cornmeal crust is unique to true peameal.
Q: Is peameal bacon the same as Canadian bacon?
A: They are related but not identical – peameal bacon is uncured and uncooked pork loin rolled in cornmeal, sold raw, while Canadian bacon is typically cured and precooked.