You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (BLT), or as a flavouring or accent (as in bacon crumbles in a salad).
Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian/vegan bacons such as "soy bacon" also exist.
Sriracha-Maple Glazed Bacon
Makes 4-6 servings
1 pound thick-cut bacon
1/4 cup pure maple syrup
2 tsp sriracha
1 TB brown sugar
Preheat oven to 375°F
Line rimmed baking sheet with foil. Place wire cooling rack on top. Evenly layer bacon strips on wire rack. Bake for...
2 medium potatoes (about 250gm)
8 slices streaky bacon
1 onion (about 200gm)
6 Garlic cloves
1 tablespoon olive oil
Scrub the potatoes and cut into cubes (about 20mm). Parboil for about 5 minutes. Drain and leave to cool.
Cut the bacon into 50/60mm strips and lay on a...
Welcome to the CookingBites recipe challenge. The current challenge ingredient is pork* and karadekoolaid is our judge. To enter, all you need to do is post a recipe** which uses pork (in any form), tag it cookingbites recipe challenge and post a link to it in this thread. The winner becomes the...
I'm not going to get these made before the challenge ends so am posting without a picture.
4 large russet potatoes (8 to 10 ounces each)
2 tsp EVOO
1-1/4 tsp kosher salt, divided, plus more as needed
1/2 small savoy cabbage (about 12 ounces)
4 ounces aged Irish...
Fried Cabbage & Corn with Bacon
Makes 4 servings
4 to 5 oz. bacon (thick or thinly sliced), cut cross-wise into 1/2-inch pieces
2 TB butter
1 cup thinly sliced spring or sweet summer onions, plus some of the green if using spring onions (reserve the green portion separately)
This is a "classic" British breakfast dish, although basically it´s judicious use of leftovers - yesterday´s cabbage and yesterday´s roast potatoes. Here´s a "start from scratch" recipe. Quantities are approximate because, as I said, it depends on what you´ve got left.
1/4 of a...