I don’t have many pictures for this one.. so I’m going to need you to just trust me. Pork candied with brown sugar = HEAVEN IN MOUTH.
This recipe was taken straight from uchi: the cookbook with only a few minor adjustments. Perhaps that will better defend my case for this delicious treat?
- 8 ounces cut bacon (the thickest you can find)
- 4 ounces water (uchi:the cookbook recommends 6 ounces)
- 4 ounces brown sugar
- Preheat the oven to 325F.
- Cut bacon into a 1/4-inch dice.
- In a small sauce pot, bring water and brown sugar to a boil. Let mixture boil for a few minutes to reduce the water content. This is important – boil until you reach a maple syrup like consistency.
- Add the bacon. Cook for about 5 minutes to ensure that the bacon is well coated and the syrup has cooked all the way through the bacon.
- Strain the bacon out of the sugar-water mixture (save this liquid!) and place on a silicon mat or a parchment-lined baking tray.
- Bake 15 to 20 minutes or until bacon is crispy with a thin, sugary coating. Sugar burns very quickly, though, so watch it closely.
- Leave the bacon out for a few minutes until it hardens. It will harden as it cools and your patience will be rewarded.
PS: There’s no beer in this recipe. But! That doesn’t mean you can’t add some.