- Breakfast
- Side
Peameal Bacon
Peameal bacon is a beloved Canadian classic made from lean, brined pork loin rolled in cornmeal for a signature golden crust. This recipe honors the traditional preparation with a flavorful maple-brine infused with mustard seed, bay leaf, garlic, and warm spices like clove and star anise. After five days in the brine, the pork is rinsed, coated in cornmeal, and chilled before cooking. The result is a tender, juicy cut that’s perfect pan-seared and served with breakfast, on a sandwich, or as the centerpiece of a hearty brunch. Whether you're rediscovering a childhood favorite or trying peameal bacon for the first time, this recipe delivers authentic, comforting flavor in every bite.
- Prep
- 30 min
- Cook
- 5 d
- Total
- 5 d 30 min
- Servings
- 16
- Difficulty
- Intermediate
Instructions
Make the brine
Pour half of the water into a pot and add all remaining ingredients except the other half of the water. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat, stir in the remaining cold water, and let the brine cool to room temperature.
Brine the pork
Place the pork loin in an extra-large zip-top bag. Pour in the cooled brine, seal the bag while removing excess air, and place it in a dish to catch leaks. Refrigerate for 5 days, turning the bag daily to ensure even brining.
Rinse and dry
After 5 days, discard the brine. Rinse the pork loin under cold water to remove any leftover seeds or spices, then pat dry with paper towels.
Coat with cornmeal
Spread half the cornmeal onto a baking sheet or dish large enough for the pork. Roll the pork loin in the cornmeal, pressing gently to coat it evenly on all sides.
Chill before slicing
Wrap the coated pork tightly in plastic wrap and refrigerate for at least 1 hour to firm up before slicing and cooking.
Slice and cook
To cook, slice into desired thickness and sear in a lightly oiled pan over medium heat until golden brown and cooked through.
Recipe by
Russell Toris
@russell-toris