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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":508,"pronunciation":536,"substitutions":537,"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":554,"region":555,"baseServings":484,"prepMinutes":556,"cookMinutes":557,"restMinutes":558,"difficulty":559,"course":560,"diet":563,"mainIngredients":564,"images":565,"keywords":575,"publishedAt":582,"updatedAt":582,"authorSlug":583,"summary":584,"localeSlug":550,"alternates":585},[394,397,400,403,406],{"answer":395,"question":396},"Because it originally was coated in ground yellow field peas. Toronto pork packers in the 1800s rolled cured loins in pea meal to draw off surface moisture and help the meat keep on its way to British markets. When cornmeal became cheaper and easier to source than dried peas, processors switched the coating but kept the name. The crust has been cornmeal for well over a century and the name has never caught up.","Why is it called peameal if it is coated in cornmeal?",{"answer":398,"question":399},"Peameal bacon is a wet-cured, unsmoked pork loin rolled in cornmeal and sold raw, to be cooked at home. What is sold in the United States as \"Canadian bacon\" is usually a smoked, fully cooked round of loin with no coating, closer to a thin slice of ham. They come from the same cut but taste noticeably different: peameal is clean and pork-forward, the American product is smoky and already cooked.","What is the difference between peameal bacon and Canadian bacon?",{"answer":401,"question":402},"For a brine lasting three days at refrigerator temperature, yes. Curing salt containing sodium nitrite protects against dangerous bacteria across a long low-temperature cure, and it also produces the pale pink colour that distinguishes cured loin from plain roast pork. Use precisely the weight given, weighed on a scale. If you prefer not to use it, do not extend the brine — season and cook the loin fresh as a pork chop instead.","Do I need curing salt to make peameal at home?",{"answer":404,"question":405},"The surface was too wet, or the coated loin was not rested before slicing. Pat the cured loin thoroughly dry, press the cornmeal on firmly rather than sprinkling it, then leave the coated meat uncovered in the fridge for an hour so the crust dries and adheres. Also make sure the pan is properly hot before the slices go in — meat laid into a lukewarm pan sticks and drags its coating off.","Why did my cornmeal crust fall off in the pan?",{"answer":407,"question":408},"Yes, and it is the easier route when you are feeding several people. Lay the slices on a rack over a baking tray and roast at 200°C for 12 to 15 minutes, turning once, until the internal temperature is 62°C. The crust will be drier and less crisp than a griddled one, so many cooks finish the slices for 30 seconds a side in a hot pan before assembling.","Can I cook peameal bacon in the oven?",[410,411,412,413,414,415],"Curing salt (Prague Powder #1) is needed for a multi-day brine — it keeps the meat safe and gives peameal its characteristic pale pink colour. Weigh it exactly; it is not interchangeable with table salt.","Choose the centre-cut of the loin, evenly thick from end to end. Tapered ends cure unevenly and the thin end overcooks in the pan while the thick end is still cold.","Coarse cornmeal or polenta grind, not fine cornflour. Fine meal turns to paste on the wet surface instead of forming a crust you can hear.","After coating, leave the loin uncovered in the fridge for an hour. The crust dries onto the meat and stops sliding off when you slice.","Slice 8 to 10 mm thick. Thin slices dry out before the crust colours; thicker than a centimetre and the middle stays cold unless you finish it in the oven.","Pull the slices at 62–63°C internal. Loin is lean and unforgiving — a few degrees more and it turns dry and chalky.","🥓","Peameal bacon is a whole pork loin cured in brine, rolled in coarse cornmeal and sliced thick — unsmoked, so it tastes of clean pork and salt rather than smoke, with a faint sweetness from the cure. Griddled, the cornmeal crust turns sandy and crisp while the meat stays pale, juicy and firm, closer to a pork chop than to streaky bacon. Piled three or four slices deep on a soft kaiser roll with a smear of mustard, it is the standard breakfast at Toronto's St. Lawrence Market and one of the very few foods the city genuinely owns. The cure is three days of doing nothing; the actual cooking takes fifteen minutes. If you buy peameal ready-made, this becomes a ten-minute breakfast.","Peameal bacon is a Toronto invention born of the nineteenth-century pork trade. The city was a major pork-packing centre — it earned the nickname Hogtown honestly — and processors needed a way to keep cured loins from spoiling before they reached British markets. The answer was to roll the wet-cured meat in ground yellow field peas, which drew moisture off the surface and formed a protective coat. That pea meal is where the name comes from. When yellow peas became more expensive than corn, processors switched to cornmeal, and the coating has been cornmeal for well over a century — which is why the name confuses every visitor who looks at the yellow crust and asks where the peas are.\n\nWhat separates it from other bacons is the cut and the absence of smoke. Peameal comes from the boneless loin, the lean muscle running along the back, so it is meat rather than fat with streaks of meat. It is wet-cured in brine and never smoked, which leaves the flavour clean and pork-forward. British back bacon is the closest relative but is usually smoked or dry-cured and never coated; American bacon comes from the belly and is a different food entirely. The unhelpfully vague term \"Canadian bacon\" used in the United States usually refers to a pre-cooked, smoked round of loin that has little to do with what a Toronto butcher would hand you.\n\nThe sandwich itself is inseparable from the St. Lawrence Market, where the Carousel Bakery has served peameal on a kaiser roll for decades and where a queue forms most Saturday mornings well before anyone should reasonably be eating grilled pork. The construction is fixed by custom: soft kaiser, three or four thick slices, mustard, and that is the argument settled. People add cheese, egg or maple syrup, and nobody stops them, but the plain version is the one the city defends.","Cured, uncooked peameal keeps a week refrigerated wrapped in paper, and freezes for 3 months — freeze it in slices with paper between them so you can take out what you need. Cooked slices keep 3 days in the fridge and reheat best in a dry pan for a minute a side; a microwave turns the cornmeal crust soft and the meat rubbery. Assembled sandwiches should be eaten immediately, since the crust loses its snap within a few minutes of meeting mustard.",[421,422,423,424],"A three-day wet cure with maple and mustard seed produces genuinely traditional peameal, not a spice-rubbed pork chop pretending to be one.","The cornmeal crust is applied and rested so it grips the meat instead of falling off in the pan.","Cooking temperatures are written for lean loin, which goes from juicy to chalky in the space of about a minute.","Includes a ten-minute path for anyone starting from shop-bought peameal.",[426,427,428,429,430],"Non-reactive container large enough to submerge the loin","Kitchen scale accurate to 1 g","Meat thermometer","Heavy skillet or griddle","Sharp slicing knife",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},20,45,3,1480,46,560,[439],"Yellow or grainy mustard, sliced dill pickles, and black coffee. Maple syrup on the side is a legitimate and much-argued option.",[441,444,447],{"name":442,"description":443},"Peameal with egg and cheddar","A fried egg and a slice of sharp Ontario cheddar melted over the hot meat. The most common upgrade at Toronto counters.",{"name":445,"description":446},"Maple-glazed roast","Instead of slicing, roast the whole cured loin at 160°C, brushing with maple syrup every 15 minutes until it reaches 62°C. Sunday dinner rather than breakfast.",{"name":448,"description":449},"Peameal Benedict","Thick griddled slices on a toasted English muffin with poached eggs and hollandaise — a diner brunch fixture across Ontario.",[451,456,460,463,467,471,475,480,483,488,492,497,500,504],{"qty":452,"name":453,"unit":454,"group":455},900,"boneless centre-cut pork loin, trimmed of all but a thin fat cap","g","For the cure",{"qty":457,"name":458,"unit":459,"group":455,"noScale":8},1.5,"cold water","l",{"qty":461,"name":462,"unit":454,"group":455},90,"coarse kosher salt",{"qty":464,"name":465,"note":466,"unit":454,"group":455},9,"curing salt (Prague Powder #1 \u002F pink curing salt)","weigh precisely — do not increase or substitute",{"qty":468,"ref":469,"name":470,"unit":454,"group":455},60,"brown-sugar","light brown sugar",{"qty":468,"ref":472,"name":473,"unit":474,"group":455},"maple-syrup","pure maple syrup","ml",{"qty":476,"ref":477,"name":478,"unit":479,"group":455},1,"mustard-seed","yellow mustard seeds, lightly crushed","tbsp",{"qty":476,"ref":481,"name":482,"unit":479,"group":455},"black-pepper","black peppercorns, cracked",{"qty":484,"ref":485,"name":486,"unit":487,"group":455},4,"garlic","garlic, smashed","clove",{"qty":434,"ref":489,"name":490,"unit":491,"group":455},"bay-leaf","bay leaves","piece",{"qty":493,"ref":494,"name":495,"unit":454,"group":496},120,"cornmeal","coarse yellow cornmeal","For the coating",{"qty":484,"name":498,"unit":491,"group":499},"kaiser rolls, split","To assemble",{"qty":501,"ref":502,"name":503,"unit":454,"group":499},30,"butter","butter, for the rolls and the pan",{"qty":505,"name":506,"unit":507,"group":499},null,"yellow or grainy mustard","to taste",[509,513,517,520,524,527,532],{"tip":510,"text":511,"title":512},"Never add the loin to warm brine. The meat has to stay in the fridge zone throughout.","Bring 500 ml of the water to a simmer with the kosher salt, brown sugar, maple syrup, mustard seeds, cracked pepper, garlic and bay, stirring until the salt and sugar dissolve. Take it off the heat, add the remaining cold water, and cool it completely. Only when it is cold, whisk in the weighed curing salt.","Make the brine",{"text":514,"title":515,"timerSeconds":516},"Submerge the loin in the cold brine, weighing it down with a small plate so no part floats above the surface, and refrigerate for 3 days. Turn it once a day. By the end the meat should feel firm and springy rather than soft, and its cut surface will have turned an even pale pink.","Cure for three days",259200,{"text":518,"title":519},"Lift the loin out, rinse it under cold water and pat it bone dry with paper towels. Spread the cornmeal on a tray and roll the loin in it, pressing firmly with your palms so a thick, even yellow coat sticks to every surface, including the ends.","Rinse, dry and coat",{"text":521,"title":522,"timerSeconds":523},"Rest the coated loin uncovered on a rack in the fridge for at least an hour. The surface will dry to the touch and the cornmeal will bond to the meat — this is what stops it shedding when you slice and cook.","Set the crust",3600,{"text":525,"title":526},"Cut the loin into slices 8 to 10 mm thick with a sharp knife, pressing straight down rather than sawing so the crust stays intact. You should get twelve to sixteen slices; four per sandwich is the market standard.","Slice",{"tip":528,"text":529,"title":530,"timerSeconds":531},"Lean loin passes from juicy to chalky in about a minute. Use a thermometer and pull it early.","Melt a knob of butter in a heavy pan over medium-high heat and cook the slices in batches for 3 to 4 minutes a side, until the cornmeal is toasted deep gold and audibly crisp and the meat reads 62°C in the centre. It should be pale pink inside, not white.","Griddle the slices",240,{"tip":533,"text":534,"title":535},"Assemble at the last second — the crust softens fast once mustard meets it.","Toast the split kaiser rolls cut-side down in the same pan for 30 seconds, until they take on the pork fat and turn gold. Spread the bottoms with mustard, stack on three or four hot slices, close, press once, and eat standing up.","Build the sandwich","PEE-meal",[538,542,546],{"note":539,"swap":540,"original":541},"Widely sold in Canada and increasingly elsewhere. Skip straight to the griddling step and the whole sandwich takes ten minutes.","Shop-bought peameal bacon, sliced 8 mm thick","Home-cured pork loin",{"note":543,"swap":544,"original":545},"Ground yellow peas are how it was actually done before cornmeal took over, and they give a slightly earthier crust. Semolina behaves almost identically to cornmeal.","Coarse semolina, or ground yellow split peas for the historical original","Cornmeal coating",{"note":547,"swap":548,"original":549},"You want a soft roll with a light crust. A crusty baguette-style roll fights the meat and pushes the filling out the back.","A soft brioche bun or an English muffin","Kaiser roll","peameal-bacon-sandwich","Peameal Bacon Sandwich (Cornmeal-Crusted Back Bacon Bun)","Peameal Bacon Sandwich","Peameal bacon on a bun","canada","Toronto, Ontario",25,15,4320,"easy",[561,562],"breakfast","main",[],[494,472,477,469,485],[566,569,571,573],{"alt":567,"src":568},"Kaiser roll stacked with thick cornmeal-crusted pork loin slices and yellow mustard, cut in half","\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero.jpg",{"alt":567,"src":570},"\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero-16x9.jpg",{"alt":567,"src":572},"\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero-4x3.jpg",{"alt":567,"src":574},"\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero-1x1.jpg",[576,577,578,579,580,581],"peameal bacon","back bacon","toronto","st lawrence market","pork loin","breakfast sandwich","2026-08-20","dishroute-kitchen","Toronto's market breakfast: pork loin wet-cured with maple and mustard seed, rolled in cornmeal, griddled until the crust crackles, and stacked hot on a kaiser roll.",{"en":586},"\u002Frecipe\u002Fpeameal-bacon-sandwich",{"items":588,"total":595,"page":476,"limit":876,"hasMore":877},[589,622,658,690,721,753,783,793,819,849],{"slug":590,"title":591,"shortTitle":592,"nativeName":592,"countrySlug":554,"region":593,"baseServings":594,"prepMinutes":595,"cookMinutes":432,"difficulty":559,"course":596,"diet":599,"mainIngredients":601,"images":604,"keywords":614,"publishedAt":582,"updatedAt":582,"authorSlug":583},"canadian-bannock","Bannock (Pan-Fried Canadian Flatbread)","Bannock","Across Canada",6,10,[597,598],"bread","side",[600],"vegetarian",[602,502,603],"flour","milk",[605,608,610,612],{"alt":606,"src":607},"Golden pan-fried bannock rounds in a cast-iron skillet, one torn open showing the soft steaming interior","\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero.jpg",{"alt":606,"src":609},"\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero-4x3.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero-1x1.jpg",[615,616,617,618,619,620,621],"bannock","frybread","indigenous","first nations","metis","quick bread","flatbread",{"slug":623,"title":624,"shortTitle":625,"nativeName":626,"countrySlug":554,"region":627,"baseServings":628,"prepMinutes":629,"cookMinutes":9,"difficulty":559,"course":630,"diet":632,"mainIngredients":636,"images":640,"keywords":650,"publishedAt":582,"updatedAt":582,"authorSlug":583},"bloody-caesar","Bloody Caesar (Canadian Clamato and Vodka Cocktail)","Bloody Caesar","Caesar","Alberta",2,5,[631],"drink",[633,634,635],"pescatarian","dairy-free","nut-free",[637,638,639],"tomato","clams","lime",[641,644,646,648],{"alt":642,"src":643},"Tall Caesar cocktail over ice with a celery salt rim, leafy celery stalk and lime wedge","\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero.jpg",{"alt":642,"src":645},"\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero-16x9.jpg",{"alt":642,"src":647},"\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero-4x3.jpg",{"alt":642,"src":649},"\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero-1x1.jpg",[651,652,653,654,655,656,657],"bloody caesar","clamato","canadian cocktail","vodka","celery salt","calgary","brunch drink",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":554,"region":663,"baseServings":664,"prepMinutes":665,"cookMinutes":432,"restMinutes":468,"difficulty":666,"course":667,"diet":670,"mainIngredients":671,"images":674,"keywords":684,"publishedAt":582,"updatedAt":582,"authorSlug":583},"butter-tarts","Butter Tarts (Runny Brown Sugar Tartlets)","Butter Tarts","Butter tarts","Ontario",12,35,"medium",[668,669],"dessert","snack",[600],[502,469,672,602,673],"eggs","raisins",[675,678,680,682],{"alt":676,"src":677},"Golden butter tarts on a wire rack, one bitten open with glossy caramel filling running out","\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero.jpg",{"alt":676,"src":679},"\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero-16x9.jpg",{"alt":676,"src":681},"\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero-4x3.jpg",{"alt":676,"src":683},"\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero-1x1.jpg",[685,686,687,688,689,673],"butter tarts","ontario","brown sugar","canadian dessert","pastry",{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"countrySlug":554,"region":695,"baseServings":484,"prepMinutes":501,"cookMinutes":468,"restMinutes":531,"difficulty":666,"course":696,"diet":698,"mainIngredients":699,"images":704,"keywords":714,"publishedAt":582,"updatedAt":582,"authorSlug":583},"halifax-donair","Halifax Donair (Spiced Beef with Sweet Garlic Sauce)","Halifax Donair","Halifax donair","Nova Scotia",[562,697],"street-food",[],[700,701,485,702,637,703],"ground-beef","condensed-milk","onion","oregano",[705,708,710,712],{"alt":706,"src":707},"Open pita loaded with seared spiced beef slices, diced onion and tomato under white sweet garlic sauce","\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero.jpg",{"alt":706,"src":709},"\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero-16x9.jpg",{"alt":706,"src":711},"\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero-4x3.jpg",{"alt":706,"src":713},"\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero-1x1.jpg",[715,716,717,718,719,720],"halifax donair","donair sauce","nova scotia","spiced beef","street food","canadian",{"slug":722,"title":723,"shortTitle":724,"nativeName":725,"countrySlug":554,"region":726,"baseServings":727,"prepMinutes":433,"cookMinutes":728,"restMinutes":729,"difficulty":730,"course":731,"diet":732,"mainIngredients":733,"images":736,"keywords":746,"publishedAt":582,"updatedAt":582,"authorSlug":583},"montreal-smoked-meat-sandwich","Montreal Smoked Meat Sandwich (Cured Brisket on Rye)","Montreal Smoked Meat Sandwich","Viande fumée","Montréal",8,480,10080,"hard",[562],[634],[734,735,481,477,485],"beef-brisket","coriander-seed",[737,740,742,744],{"alt":738,"src":739},"Thick hand-cut slices of peppery cured brisket stacked between two slices of rye with yellow mustard","\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero.jpg",{"alt":738,"src":741},"\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero-16x9.jpg",{"alt":738,"src":743},"\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero-4x3.jpg",{"alt":738,"src":745},"\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero-1x1.jpg",[747,748,749,750,751,752],"montreal smoked meat","viande fumee","brisket","deli sandwich","rye bread","curing",{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"countrySlug":554,"region":758,"baseServings":759,"prepMinutes":501,"cookMinutes":595,"restMinutes":760,"difficulty":559,"course":761,"diet":762,"mainIngredients":763,"images":767,"keywords":777,"publishedAt":582,"updatedAt":582,"authorSlug":583},"nanaimo-bars","Nanaimo Bars (No-Bake Coconut Custard Squares)","Nanaimo Bars","Nanaimo bars","British Columbia",16,150,[668,669],[600],[502,764,765,766],"cocoa","coconut","walnuts",[768,771,773,775],{"alt":769,"src":770},"Stacked Nanaimo bars showing a dark crumb base, pale yellow custard layer and glossy chocolate top","\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero-4x3.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero-1x1.jpg",[778,779,780,781,782,688],"nanaimo 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