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Upgrade To Peameal Bacon Recipe

Name: Piper Arms Waterloos UPGRADE TO PEAMEAL BACON Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Ingredients: 6 oz peameal (cornmeal‑crusted) pork loin slices; 1 tbs vegetable oil or neutral oil; 1 tbs unsalted butter; 1 tsp freshly ground black pepper; 1 tsp sweet grainy mustard; 1 each lemon wedge (optional); 1 tsp chopped fresh parsley; 0.25 cups microgreens or arugula (optional bed)

Inspired by Piper Arms Waterloo

Time15m

Serves1

Make Upgrade To Peameal Bacon Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Peameal Bacon Upgrade (per order)

6 oz peameal (cornmeal‑crusted) pork loin slices1 tbs vegetable oil or neutral oil1 tbs Unsalted butter1 tsp freshly ground black pepper1 tsp sweet grainy mustard1 each lemon wedge (optional)

For serving / optional finishing

1 tsp chopped fresh parsley1/4 cups microgreens or arugula (optional bed)

Method

Peameal Bacon Upgrade (per order)

Bring to room temperature

Remove peameal slices from refrigeration 10–15 minutes before cooking. Pat lightly with paper towel to remove excess moisture; leave cornmeal crust intact.

Preheat pan

Heat a heavy skillet (cast iron or stainless steel preferred) over medium‑high heat until hot, about 2 minutes. Add vegetable oil and swirl to coat the bottom.

Sear peameal

Add peameal slices to the hot pan without overcrowding. Cook 2–3 minutes on the first side without moving until golden brown and crust is set. Flip and cook 1.5–2 minutes on the second side until cooked through and internal temperature reaches about 145°F (63°C) or until the slices feel firm and juices run clear.

Finish with butter and pepper

Lower heat to medium. Add the butter to the pan and tilt the pan to let butter pool; spoon the melted butter over the peameal once or twice to glaze and add richness. Sprinkle each slice with a light grind of black pepper.

Optional mustard glaze

If using mustard, remove pan from direct heat and brush the top of each slice with the sweet grainy mustard (about 1 tsp total) so it warms slightly but does not burn. This adds a bright, tangy contrast to the salty pork.

Rest and finish

Transfer slices to a warm plate and let rest 1–2 minutes. Squeeze a lemon wedge over the slices if desired, then garnish with chopped parsley and place on a small bed of microgreens or arugula when serving.