Bacon Chop with Laver Bread and Cockles

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By Mark Hix

Published 2006

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Here I’ve used a bacon chop, which can be cut from a piece of whole back or streaky bacon, or better still a piece that’s been cured and smoked on the bone. A good old-fashioned pork butcher will sell a piece of whole bacon joint, or you could settle for thick rashers of bacon. If using a whole piece of bacon joint, simmer it for an hour and let it cool, then slice it into 2 cm slices before cooking. Depending on where you live, you will find laver bread fresh or canned. Try to buy the fres