Home-Cured Pork Belly and a Recipe for Caramelized Bacon Chips

I was tempted to call this post The Girl and the Pig, because, you see, I am hooked on bacon. More specifically, I am hooked on my own home-cured bacon. Prompted by the latest Charcutepalooza challenge, I cured 6 pounds of pork belly with a savory rub of salt, sugar, peppercorns, bay leaves and garlic. Sounds like a simple blend, yet when left to marinate and cure over a week, this basic recipe yielded swoon-worthy results.  For my first attempt, I pointedly avoided using lots of sugar or smoking the bacon. I wanted a savory result undistracted by excessive sweetness or the aroma of smoke: I wanted to taste the real deal, and it was worth it.

What to do with 6 pounds of home-cured bacon? (Oh, to be so lucky to have that problem.)  So far, I’ve eaten quite a bit, frozen half and given some away. Normally, I use bacon as an ingredient in salads, stews and pasta dishes, but this bacon is so good, I only want to eat it straight up, fried in a skillet or baked in the oven. So, in the spirit of simplicity, I decided to caramelize bacon chips, roasting them in the oven with spices and the previously forsaken sugar.  Sweet, salty, crispy and spicy – the results were utterly decadent. Now the question begs:  Is this a dessert, snack, condiment or food group? I say all of the above.

Caramelized Bacon Chips

If you can stand it, let the bacon chips thoroughly cool once removed from the oven. They will continue to crispen as they cool.

1 cup light brown sugar
1 teaspoon cayenne, or to taste
1/2 teaspoon ground cinnamon, or to taste
12 ounces thinly sliced bacon, cut in 2 inch strips

Preheat oven to 350 F. (180 C.)  Pour sugar onto a small plate. Dredge bacon in sugar, making sure that a good amount sticks. Lay bacon in a single layer on a grill pan. Sprinkle with cayenne and cinnamon.  Bake in oven until deep golden brown, without burning, turning once with a spatula, 12-15 minutes. Remove from oven and transfer bacon to a plate lined with parchment paper. Cool completely.

What is Charcutepalooza?
An inspirational idea hatched by Cathy Barrow and Kim Foster and now partnering with Food52. It celebrates a Year in Meat, where participating foodies and bloggers will cure, smoke and salt their way through Michael Ruhlman’s bestselling cookbook Charcuterie. 


28 thoughts on “Home-Cured Pork Belly and a Recipe for Caramelized Bacon Chips

  1. Hi Lynda, Love your post. Isn’t home cured bacon a revelation? I had to give a good bit away, too, or risk eating it all. I hope you saw the cocktail featured on the March Charcutepalooza challenge post? Candied bacon is used to garnish an evil rendition of a Bloody Mary. (The REAL Full Monty also sports a small glass of National Bohemian “Natty Bo” beer on the side.) I had to make three times the candied bacon needed as I knew I would certainly snack it all away.

  2. This looks simply beautiful. I have plenty of bacon left over from my experience and I will definitely have to try this. I’m also jazzed about charcutepalooza, great post!

  3. I am SO inspired by you lovely ladies. I think it is absolutely as bad-ass as it gets to cure your own meat and I hope to be able to join in on one of these rounds. Salt-free of course!

  4. Yum, yum, yum, yum, yum! Anything caramelized and I’m there! Also, anything bacon and I’m there! I went to a “Bacon Takedown” last summer and ate bacon cookies, bacon cupcakes, bacon caramel, bacon caramel popcorn…it was amazing…

  5. You had me at Bacon. MMMMMMMMMM It definitely looks the universal food good for any meal and any time of day. Thanks For Sharing!

  6. I agree with you…I’m addicted to my bacon. I made 14 lbs and we’ve eaten almost 5 of it already! I love your caramelized bacon chips and will definitely try them.

  7. Can this be made with regular bacon? If I pick up a package at the store and try this, is it going to taste awful?

  8. You know, I have the exact same bacon curing in my fridge right now! The only difference is that I added ground rosemary to it too… more later!

Comments are closed.