I didn’t do the traditional Irish corned beef deal on St Patrick’s because it has been done. By me. I was looking for an Irish dish that I could do both common and elevated. So I found this dish. The two things I found out: first, bacon from Ireland comes from the loin not the belly, and second, crispy cabbage is good. Add some potatoes and some pork gravy and you have a classic.
2 pounds smoked pork loin or Canadian bacon works too (I smoked my own)
1 head Napa cabbage
4 medium potatoes
1/2 cup cream
1/2 stick butter
1 bunch chives, chopped
1 bunch parsley, chopped
Salt and pepper to taste
1 16-ounce jar pork gravy ( I tried the traditional parsley sauce and didn’t like it.)
Oil for cooking
Peel potatoes and cut into 2-inch squares; boil until tender.
Add butter and cream and whip until smooth; salt and pepper to taste.
Chop the cabbage in 1-inch pieces.
Heat large skillet to medium and add oil.
Add bacon; cook until slightly brown and remove from pan.
Add cabbage and sauté for 8-10 minutes.
In a small sauce pan, add gravy, chives, and parsley and heat until boiling.
Layer of mashed potatoes
Layer of cabbage
Bacon or pork loin