Bacon low and slow with cabbage salad

2-3 persons | Kamado, Pork | Meat | Main dish

Preparation

Cut in the fat layer of the bacon. Coat the piece of bacon with meat marinade from EldurApi, this protects the meat from drying out. Season further with BBQ spices from EldurApi. Cook the bacon on a bed of rosemary for 4 to 5 hours at about 110/120°C. Every fifteen minutes we add chips of red wine via the woodchipper for a subtle smoky taste. For the coleslaw we are going to combine the Chinese cabbage, carrots and spring onions in a bowl. Add the miso, asian spices, quince, mirin and rice vinegar. Mix everything together, let the salad stand in the fridge for a few hours.