Mark Hix recipe: Bacon chop with pickled rhubarb

Serves 4

Bacon chop with pickled rhubarb (Jason Lowe)

A good butcher, especially one who cures bacon, should be able to provide you with a bacon chop, either from the back or streaky. Preferably ask for it to be cut on the bone, about 1cm-thick. They do have a tendency to be a bit salty, so to be on the safe side, soak the chop in cold water for a few hours before cooking.

4 bacon chops, weighing about 180-200g
200g rhubarb, trimmed
2 shallots, peeled, halved and thinly sliced
150ml cider vinegar
1tbsp caster sugar
Salt and freshly ground black pepper

Dissolve the sugar in the vinegar. Thinly slice the sticks of rhubarb on the angle and mix with the shallots in a non-reactive bowl; season to taste. Cover with clingfilm and leave for 3-4 hours, or overnight.

Heat a ribbed griddle or heavy frying pan and cook the chop for 4-5 minutes on each side. Drain the liquid from the rhubarb and serve separately, or on the plate with the chop.