Kurobuta Bacon Glazed with Chile, Maple & Vinegar
Makes 4-6 Servings
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WINE PAIRING | |
|---|---|---|
| Vouvray Sec | ||
Glazed (aka “lacquered”) bacon is easy to make, but will blow people’s minds when served at breakfasts, brunches, or in sandwiches. This recipe makes an addictive bounty of crispy tangy/sweet/slightly spicy/porky strips of deliciousness.
INGREDIENTS
- 1 1/2lb Kurobuta Pork Slab Bacon, sliced ¼” thick
- Maple Syrup Espelette Glaze:
- 1 tbsp Espelette Pepper Flakes (could substitute other medium heat chile flakes)
- ¼ cup Maple Syrup (we used A Grade, but B Grade would be better)
- 1 tsp Red Wine Vinegar
DIRECTIONS
1
Lay the bacon out on a baking sheet with a lip.
2
Put the baking sheet with the bacon in a cold oven, then set the temperature to 400°F (you want the oven to “preheat” with the bacon in there).
3
Whisk together the glaze ingredients in a bowl.
4
After ten minutes, pull the bacon out of the oven & liberally brush the slices with the glaze.
5
Return the bacon to the oven and roast for an additional 25 minutes.
6
Remove the bacon pan from the oven and pour off the fat (reserve it, it’s an amazing cooking fat for baked beans, stews, veggies, etc).
7
Return the bacon slices to the oven and continue to roast until they crisp up (check every 3-4 minutes).
8
Remove the bacon from the pan and drain it on a cooling rack or paper towels.
9
Serve!