BACON-WRAPPED PORK KEBABS
Provided by Guy Fieri
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the brine: Combine salt, sugar, bay leaves, thyme, and garlic in a pot with 2 cups water. Bring to a boil and once everything has dissolved remove from heat. Add ice cubes to cool down and set aside.
- For the pork: Place the pork cubes in the cooled brine and set in the fridge for 45 minutes. Meanwhile, cut the bacon into six 1/2-inch-thick slices, about 2 1/2-ounces each. Set a large pot of cold water over high heat and add the bacon slices. Bring to a boil, reduce heat, and simmer for 5 minutes.
- In a small bowl, whisk together the Italian seasoning, granulated garlic, paprika, salt and pepper. Drain pork from brine and pat dry with paper towels. Working with one skewer at a time, thread the bacon at one end followed by a piece of pork. Loop the bacon over the pork so it forms an "S" shape around the pork and continue to thread the bacon and pork together so each skewer has 4 pieces of pork and one thick strip of bacon on it. Sprinkle all with the seasoning mixture.
- Heat a grill to medium and wipe down grates with oil. Place pork kebabs across grill and cook for 3 to 4 minutes on each of four sides until bacon is crisped around edges and pork is a tender medium. Once the pieces have been seared, glaze the kebabs with the Orange Honey Mustard.
- Heat the oil in a small saute pan over medium-high heat. When hot, add the shallots and saute until softened. Add the orange juice, honey and mustard, whisking to thoroughly combine. Bring to a simmer and reduce for 8 to 10 minutes. Stir well, remove from heat, and keep warm until ready to use.
HOMEMADE BACON
Provided by Michael Symon : Food Network
Time 3h30m
Yield 3 1/2 pounds bacon
Number Of Ingredients 8
Steps:
- Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
- Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
- Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
- Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
- Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
- Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.
SWEET BACON WRAPPED PORK LOIN
This juicy, tender pork loin is wrapped in bacon and roasted with a sweet honey balsamic glaze.
Provided by prettykitty_0000
Categories Meat and Poultry Recipes Pork
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil.
- Season pork loin with salt and pepper. Wrap the bacon slices around the pork loin and secure with toothpicks. Preheat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides, about 10 minutes, then place onto roasting pan. Stir together honey, balsamic vinegar, red wine, onion, and rosemary in a small bowl; spread over pork loin.
- Roast the pork loin in preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until the internal temperature of the pork loin reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 8.5 g, Cholesterol 92.9 mg, Fat 18.7 g, Fiber 0.4 g, Protein 31 g, SaturatedFat 6.7 g, Sodium 272.6 mg, Sugar 7 g
FRIED BACON
Crisp and tender, bacon is almost impossible to resist.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 pound
Number Of Ingredients 1
Steps:
- Heat a cast-iron or other heavy skillet over medium heat. When hot, add bacon strips in a single layer. Cook until browned on bottom, 3 to 4 minutes.
- Flip bacon, using tongs, and cook until browned on both sides, about 2 minutes.
- Drain and reserve fat for another use, and repeat with remaining bacon. Drain bacon on paper towels. Serve immediately.
CRISPY DEEP FRIED BACON
Battered and fried bacon that is even better after cooking in the oven for 7 minutes. My husband and I saw the idea of fried bacon on the travel channel where they just battered and fried it and we decided to make it. It was so good. But then we cooked in the oven and it was even better. Serve with white gravy and it is a heart attack waiting to happen but tastes so good!
Provided by Yolanda
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Whisk together the eggs and milk in a bowl until smooth. Separate the bacon strips, and soak in the milk mixture for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep skillet to 375 degrees F (190 degrees C).
- Whisk together the flour, salt, and pepper in a separate bowl. Remove the bacon from the egg mixture, and toss with the flour to coat. Line a baking sheet with aluminum foil.
- Fry the bacon strips 3 to 5 slices at a time until golden brown, about 4 minutes. Drain on a paper towel-lined plate. Once all of the bacon has cooked, place onto the prepared baking sheet, and bake in the preheated oven until crispy, about 7 minutes.
Nutrition Facts : Calories 355 calories, Carbohydrate 36.9 g, Cholesterol 91.6 mg, Fat 15.9 g, Fiber 1.3 g, Protein 14.6 g, SaturatedFat 4.1 g, Sodium 466 mg, Sugar 1 g
UNCURED FRESH HOMEMADE BACON
Steps:
- Gather the ingredients. Preheat the oven to 200 F.
- Combine the spices and coat the pork belly thoroughly all over. Wrap snugly in 2 layers of heavy-duty aluminum foil. Place in a roasting pan and cook for 3 1/2 hours. Turn off the oven and leave the pork inside to cool for 1 1/2 hours. Remove and refrigerate overnight.
- Unwrap the pork belly and scrape off any gelatinous juices. Cut into thick slices and brown in a pan just as if you were cooking bacon. A little extra fat from the foil can be added to the pan to help get things going.
- Drain on paper towels and sprinkle with more salt if needed.
Nutrition Facts : Calories 671 kcal, Carbohydrate 2 g, Cholesterol 191 mg, Fiber 1 g, Protein 53 g, SaturatedFat 18 g, Sodium 1158 mg, Sugar 0 g, Fat 49 g, ServingSize 16 pieces, UnsaturatedFat 0 g
BRAISED FRESH BACON
Provided by William L. Hamilton
Categories breakfast, project, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a large ovenproof skillet, heat oil until it shimmers. Season pork with salt and pepper to taste, and place it skin side down in skillet. Cook until skin is browned, about 15 minutes. Transfer to a plate, and set aside.
- Pour off all but 2 tablespoons fat from skillet, and add onion, carrots, celery, leek and garlic. Cook, stirring occasionally, until vegetables are tender and beginning to brown, about 20 minutes. Return pork to skillet, skin side up, and add enough stock to surround but not cover meat, about 2 cups. Bring stock to a simmer, then transfer pan to oven. Bake, uncovered, for 1 hour. Add another cup of stock, and continue baking until pork is tender enough to cut with a fork, about another hour.
- Allow pork to cool in braising liquid. Remove pork from liquid, then gently lift off and discard skin; use a small knife to separate any pieces that do not lift off easily. Score fat, making crosshatch incisions, then cut pork into four equal pieces.
- Increase oven temperature to 400 degrees. Strain braising liquid, discarding solids. Return liquid to skillet, bring to a simmer and skim off fat. Return pork, fat side up, to skillet. Transfer skillet to oven, and bake, without basting, until pork is heated through and fat is well browned, about 20 minutes. Serve pork in shallow bowls topped with a bit of braising liquid.
More about "pork fry fresh bacon recipes"
CURED PORK LOIN - CURING YOUR OWN BACON - PRESERVE
From preserveandpickle.com
Cuisine BritishCategory CuringServings 1Calories 327 per serving
- Get a dish and sprinkle a small layer of the salt and sugar cure mix in the bottom. Sit the pork loin in the cure, cover the pork loin with the cure mix and try to get a nice thick even coat across the entire surface of the pork.
- Once the pork is thoroughly coated drop it into the bag and either vacuum out the air or squeeze as much air out as possible (lowering the bag into a bowl of water will help it form around the meat). Put the pork back into the refrigerator and leave it for 24 hours.
- After 24 hours in the fridge you will notice a lot of liquid has been drawn from the pork. Turn the bag over to redistribute the liquid and cure and leave for another 2 days turning a couple of times in between for an even cure.
- After 3 days the cure will have penetrated right through to the centre of the pork loin. If it is particularly thick (more than a couple of inches) you can leave the bacon to cure for 1 or 2 more days in the fridge. I find 3 days is enough in most cases.
10 BEST BACON WRAPPED PORK LOIN RECIPES | YUMMLY
From yummly.com
BACON-WRAPPED PORK TENDERLOIN - RECIPETIN EATS
From recipetineats.com
BACON WRAPPED PORK LOIN FILET - BUTTER WITH A …
From butterwithasideofbread.com
SLOW COOKER BACON WRAPPED PORK LOIN - DAMN DELICIOUS
From damndelicious.net
HOW TO MAKE HOMEMADE BACON - A FARMISH KIND OF LIFE
From afarmishkindoflife.com
HOW TO FRY BACON TO CRISP PERFECTION EVERY TIME - THE …
From thespruceeats.com
HOMEMADE BACON - I LOVE MEAT - THE BEST BACON EVER
From ilovemeat.com
HOMEMADE BACON FROM PORK BELLY (FULL GUIDE)
From ilovegrillingmeat.com
PAN-FRIED BACON - HOW TO COOK MEAT
From howtocookmeat.com
APPLEWOOD SMOKED BACON AND PORK STIR FRY RECIPE
From happyandblessedhome.com
BAKED BACON IN THE OVEN - WELL PLATED BY ERIN
From wellplated.com
BACON WRAPPED PORK TENDERLOIN - SWEET AND SAVORY …
From sweetandsavorymeals.com
HOW TO MAKE BUCKBOARD BACON FROM A PORK BUTT - JESS …
From jesspryles.com
4.7/5 (6)Total Time 339 hrs
21 PORK TENDERLOIN ROLL STUFFING RECIPES - SELECTED RECIPES
From selectedrecipe.com
PORK STIR FRIED WITH BACON AND RICE RECIPE - ATELIERS ET SAVEURS
From ateliersetsaveurs.com
BRAISED PORK WITH BACON AND ONIONS RECIPE - FOOD & WINE
From foodandwine.com
HOW TO COOK SIDE PORK SO IT TASTES LIKE BACON
From kitchenstewardship.com
HOW TO COOK PORK BELLY, WHICH THOROUGHLY KICKS BACON'S ASS
From deadspin.com
AIR FRYER BACON WRAPPED PORK TENDERLOIN - SKINNYTASTE
From skinnytaste.com
21 FRESH PORK BELLY RECIPES - SELECTED RECIPES
From selectedrecipe.com
HOW TO COOK SIDE PORK - RACHEL'S REAL FOOD KITCHEN
From rachelsrealfoodkitchen.com
EASY BACON RECIPES & MEAL IDEAS | HELLOFRESH
From hellofresh.com
HOW TO TURN YOUR PORK BELLY INTO BACON IN 6 STEPS?
From cookindocs.com
SLOW COOKER BACON GARLIC PORK LOIN - DINNER, THEN DESSERT
From dinnerthendessert.com
BRAISED FRESH "BACON" - GREATIST.COM
From greatist.com
BACON CHICKEN CHILI RECIPE - HOME CHEF
From homechef.com
21 PORK LOIN WITH BACON RECIPE - SELECTED RECIPES
From selectedrecipe.com
BACON WRAPPED PORK LOIN [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
PORK BELLY RECIPE FOR BRINING AND SMOKING AMAZING BACON!
From jacksblend.com
BACON-WRAPPED PORK TENDERLOIN - THE BOSSY KITCHEN
From thebossykitchen.com
BACON-WRAPPED FRIED PORK TENDERLOINS | PAULA DEEN
From pauladeen.com
HOW TO PREP PORK BELLIES FOR BACON - THE BEARDED BUTCHERS
From beardedbutchers.com
BACON-WRAPPED AIR FRYER PORK TENDERLOIN | FOOD & WINE
From foodandwine.com
10 BEST PORK SHOULDER BACON RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love