Oven-Roasted Sugar Pit Bacon with Colcannon Mash and Parsley Sauce | Fine Dining Lovers

Ingredients

• FOR THE SUGAR PIT BACON
• Pork loin: 3-4 lbs (bone-in. preferably)
• Light brown sugar: 3 cups
• Garlic powder: 2 tbsp
• Cracked black pepper: 2 tbsp
• Kosher saly: 1 tbsp
• Cayenne pepper: 1/2 tsp
• FOR THE COLCANNON MASH
• Yukon gold potatoes: 900 g (peeled and cubed)
• Bacon: 115 g (diced)
• Head of cabbage or 1 bunch of kale: 4 cups (cored and finely shredded)
• Medium onion or 4 green onions: 1 (finely chopped)
• Milk or cream: 1 cup
• Butter: 85 g (divided)
• Salt and freshly ground black pepper: to taste
• Parsley: handful (chopped)
• FOR THE CLASSIC PARSLEY SAUCE
• Butter: 2 tbsp
• All purpose flour: 2 tbsp
• Milk: 1 cup
• Fresh curly parsley: 1 cup (finely chopped)
• Shallot: 1 (finely chopped)
• Lemon: 1 squeeze (optional)
• Freshly grated nutmeg: to taste
• Onion: 1 (stuffed with whole cloves and a bay leaf for perfuming the milk)