My husband has some staples of his mom’s cooking that he likes me to try to make every now and then, especially around Thanksgiving. This past weekend, he asked if I could make her napa cabbage salad and I was totally on board. It is one of my favorite dishes that she makes. It has bacon grease and chucks of crispy bacon in it…..sounds awesome right! I also love vinegar in foods and the dressing for this salad is a sweet vinegar one. So what do you make to go along with that salad…more BACON! I had a pork roast in the freezer so I thought maybe it would be delicious if it was rubbed with spices and covered in bacon. Hope you decide to give it a try 😉
Bacon Wrapped Pork Roast
2-4 lb Pork Roast
6-8 pieces of Bacon
-1/2 tsp salt
-1 tsp garlic powder
-1 tsp onion powder
-1/2 tsp pepper
-1/4 tsp ground ginger
-1/4 tsp cayenne
-1/4 tsp cumin
-3-4 TBSP brown sugar (depending on how sweet you want the rub)
1. Preheat oven to 325 degrees.
2. Cover a baking sheet with tin foil and set aside.
3. In a bowl,put all the rub spices together and mix well
4. Rub 3/4 of the rub mixture into the pork roast.
5. Take the bacon and cover the pork with them from one end to the other and flip the ends of the bacon under the pork.
6. Rub the rest of the rub into the bacon on top of the pork.
7. Place the roast in the oven and cook for 1 hour then check temperature. The pork needs to reach 145 degrees to be done. If it needs to go back in just check it every 10 minutes until it reaches 145.
8. At 145, take it out and cover with tin foil to rest for 10 minutes.
Napa Cabbage Salad by Lisa
1 Head of Napa Cabbage
5-6 slices of bacon
1/3 cup white vinegar
2 TBSP white sugar
salt and pepper to taste
2/3 cup water
3-4 TBSP bacon grease (you can add more or less depending on your taste)
1. Julienne the head of napa cabbage. Rinse and dry it and place aside.
2. In a frying pan, add the bacon and cook until crispy and then set aside on a paper towel. Reserve some of the bacon grease to add to the dressing.
3. In a sauce pan, add vinegar, sugar, salt, pepper, water, and bacon grease and bring to a light boil.
4. Pour the mixture over the napa cabbage and toss to combine.
5. Cut up the crispy bacon into small chunks and then add the the salad and toss.