Rashers are a staple of the traditional Irish breakfast. Peameal is a traditional, popular variety of bacon in the Toronto region of Canada. It’s made from pork loin like regular Canadian bacon ...

(A little longer and just over three times as wide as the flattened pork.) If some of the rashers are a little short, stretch with the back of a knife. Place one of the tenderloins in the centre ...

Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) Serve the split pea purée and sauerkraut with rashers of pork belly.