Pork Bacon with Wine and Carob Syrup

• 1 kg pork bacon, sliced
• 2 cloves garlic, mashed
• 1 tablespoon Dijon mustard
• 1 cup dry white wine
• 1 cup dry red wine
• 2 tablespoons honey
• 1 tablespoon carob syrup
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper

Rice with Vermicelli

• 1/4 cup olive oil
• 1 small onion, finely chopped
• 1/2 cup vermicelli (thin pasta)
• 1 1/2 cups parboiled rice
• 1 vegetable stock cube
• 1 level teaspoon salt
• 4 cups hot water

For Serving

• fresh chopped coriander or parsley

1. Season the bacon with salt and pepper. In a bowl, combine the garlic, mustard, the two types of wine, honey, carob syrup, paprika, salt, and pepper.
2. Mix well and add the bacon slices. Let it marinate overnight or for at least 3-4 hours. Preheat the oven to 180°C (350°F).
3. Spread the meat evenly in a baking dish and pour over the marinade. Bake for 1 hour and 30 minutes. Turn the meat occasionally until it is well cooked.

For the Rice with Vermicelli

4. In a small saucepan, add the olive oil and sauté the onion until translucent. Add the vermicelli and let it brown slightly. Stir in the rice.
5. Stir everything together, then add the stock cube, salt, and water. Let the water come to a boil, then reduce the heat, cover the saucepan, and cook for about 15 minutes, or until the rice is tender.
6. Serve the pork with the rice and sprinkle with fresh chopped coriander or parsley.