Oven-Roasted Sugar Pit Bacon with Colcannon Mash and Classic Parsley Sauce by Chef Declan Horgan
13 Mar 2025
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)
Salt and freshly ground black pepper: to taste
Lemon: 1 squeeze (optional)
Freshly grated nutmeg: to taste
Onion: 1 (stuffed with whole cloves and a bay leaf for perfuming the milk)
A hearty and flavorful Irish feast featuring sugar pit bacon, creamy colcannon mash, and a rich parsley sauce—perfect for celebrating St. Patrick’s Day with tradition and indulgence.
How to make Oven-Roasted Sugar Pit Bacon with Colcannon Mash and Classic Parsley Sauce
01.
Prepare the Sugar Pit Bacon
- In a bowl, mix together the brown sugar, garlic powder, black pepper, salt, and cayenne pepper.
- Rub the mixture all over the pork loin, ensuring it is completely coated.
- Place the pork in an airtight container or zip-top bag and refrigerate for 48 hours, flipping occasionally to keep it evenly cured.
- Preheat the oven to 284°F.
- Remove the pork from the fridge and roast for about 2 hours, or until cooked through.
- Let the bacon rest for 20 minutes before slicing and serving.
Chef's Tip
"Use good quality pork and make sure you make the colcannon mash with loads of Kerrygold butter,” advises Horgan. He says this dish is particularly perfect with chilled pints of Guinness or a sweet apple cider.
02.
Make the Colcannon Mash
- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15-20 minutes.
- Meanwhile, in a skillet over medium heat, cook the diced bacon until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan.
- Add the onion to the bacon fat and sauté until softened, about 5 minutes.
- Stir in the shredded cabbage or kale and cook, stirring occasionally, until wilted and tender, about 5-7 minutes.
- In a small saucepan, warm the milk or cream with 4 tablespoons of butter until melted.
- Drain the cooked potatoes and return them to the pot. Mash until smooth.
- Pour in the warm milk mixture, stirring until creamy and well combined.
- Fold in the sautéed greens and most of the bacon, reserving some for garnish.
- Season with salt and freshly ground black pepper.
- Transfer to a serving dish and make a well in the center. Add the remaining 2 tablespoons of butter to melt.
- Sprinkle with reserved bacon and chopped parsley, if using.
Chef's Tip
“Colcannon mash is a territorial type of mashed potatoes we make in Ireland with curly parsley, bacon and bucket load of Kerrygold butter,” says Horgan. “It’s really basic, peasant style but one of the best dishes you’ll ever taste and you’ll never go hungry eating it.” Traditionally enjoyed during Halloween and St. Patrick’s Day with Irish sausages or boiled ham, Horgan says this is his absolute favorite side with Sugar Pit bacon.
03.
Prepare the Classic Parsley Sauce
- In a small saucepan over medium heat, melt the butter.
- Add the shallot and cook until softened, about 1 minute.
- Stir in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
- Gradually whisk in the milk, stirring constantly to prevent lumps. (Tip: For extra flavor, infuse the milk with a clove-stuffed onion and a bay leaf the day before.)
- Bring the sauce to a simmer and cook until thickened, about 2-3 minutes.
- Stir in the chopped parsley and season with salt and pepper.
- Add a squeeze of lemon juice for brightness, if desired.
04.
Serve
- Slice the Sugar Pit Bacon and serve over a generous portion of Colcannon Mash.
- Drizzle with Classic Parsley Sauce.
- Pair with a pint of Guinness or a sweet apple cider for an authentic Irish experience.
