2 slices of bacon, chopped width-wise into thin 1/8-inch strips
1 clove of garlic, minced
6 cups hot water
1 large egg
1 helping of char-siu pork
1 package of your favorite instant ramen
2 cups of baby bok choy, leaves separated and washed
1 stalk of green onion, finely chopped (optional)
In a 4-quart pot or larger over high heat, cook the strips of bacon for about 3 minutes or until crispy brown, stirring occasionally. Add the garlic and continue stirring for about a minute.
As the garlic begins to brown, add the hot water to the bacon and garlic and bring to a boil. Once boiling, crack the egg into the water and poach until desired doneness (3 minutes for soft, 6 minutes for hard). Turn heat to medium. With a slotted spoon, transfer the cooked egg to a bowl.
Add the noodles and seasoning packet(s). When the water boils again, cook for another 3 minutes or until desired tenderness. Using a slotted spoon or chopsticks, transfer only the noodles and pork into the bowl with the waiting egg.
Bring the water back to a rapid boil. Add the leaves of baby bok choy. Stir and let it come back to a boil. Cook for another minute or until white stalks are slightly translucent and tender.
Ladle in the bok choy and broth, garnish with chopped green onions and serve.
bacon recipe courtesy of: FoodiFotos, April 12, 2010
Tag Archives: pork
Why is My Mouth Watering?
Last week, I showed you a photo and had a few links to the latest bacon recipe that was sweeping the interwebs.
Now, you can witness the building this monument to meat – The Bacon Explosion.
Click here to view the embedded video.
Thanks Suniel (SHOUTÂ OUT) for the link.
Originally posted 2009-02-07 09:27:45.
Related Stories:July 29, 2010 -- Better with Bacon – Bacon Wrapped Pork MeatloafMarch 26, 2013 -- Better with Bacon – Maple Bacon S’mores… setTimeout(function () { var link = document.createElement("link"); link.rel = "stylesheet"; link.href= "http://dtmvdvtzf8rz0.cloudfront.net/static/css-text/plain.css"; link.type= "text/css"; document.getElementsByTagName("body")[0].appendChild(link); }, 1);2850. BACON-WRAPPED PORK LOIN with CHERRIES
serves six?
1 2-pound piece boneless pork loin?
1/2 teaspoon ground allspice
black pepper
1/2 cup dried cherries, chopped?
1/2 cup fresh flat-leaf parsley, chopped?
1 tablespoon whole-grain mustard?
6 slices bacon?
1 tablespoon currant jelly?
1 teaspoon red wine vinegar
Heat oven to 350°?F. Season the pork with the allspice and 1?2 teaspoon pepper and place on a rimmed baking sheet. In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork.?Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes. In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.
bacon recipe courtesy of: Kate Merker, Real Simple, March 2009
1 2-pound piece boneless pork loin?
1/2 teaspoon ground allspice
black pepper
1/2 cup dried cherries, chopped?
1/2 cup fresh flat-leaf parsley, chopped?
1 tablespoon whole-grain mustard?
6 slices bacon?
1 tablespoon currant jelly?
1 teaspoon red wine vinegar
Heat oven to 350°?F. Season the pork with the allspice and 1?2 teaspoon pepper and place on a rimmed baking sheet. In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork.?Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes. In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.
bacon recipe courtesy of: Kate Merker, Real Simple, March 2009
2836. CIDER-BRINED PORK CHOPS with MAPLE-BACON CHUTNEY
makes four servings?
4 bone-in pork chops, about 12 ounces each
For the cider brine:
3 quarts cold water
1 quart apple cider?
1/2 cup cider vinegar
1 1/4 cups kosher salt3/4 cup sugarFor the maple black pepper bacon chutney:1 slab bacon (about a pound), cut into medium dice1 small onion, diced3 cloves garlic, minced1 cup maple syrup2 tablespoons black pepper, coarsely ground1 tablespoon mustard powder2 cups apple juice1 bay leafsalt, to tasteCombine all ingredients for the brine. Add the pork chops to the brine and let sit for 12-18 hours. In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent. Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste. Drain pork from the brine and pat dry before grilling. Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side. Cook to desired doneness and top with the warm bacon chutney.bacon recipe courtesy of: Rick Gresh, David Burke's Primehouse, 616 N Rush Street, Chicago, Illinois 60611; Food Republic, October 16, 2012
4 bone-in pork chops, about 12 ounces each
For the cider brine:
3 quarts cold water
1 quart apple cider?
1/2 cup cider vinegar
1 1/4 cups kosher salt3/4 cup sugarFor the maple black pepper bacon chutney:1 slab bacon (about a pound), cut into medium dice1 small onion, diced3 cloves garlic, minced1 cup maple syrup2 tablespoons black pepper, coarsely ground1 tablespoon mustard powder2 cups apple juice1 bay leafsalt, to tasteCombine all ingredients for the brine. Add the pork chops to the brine and let sit for 12-18 hours. In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent. Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste. Drain pork from the brine and pat dry before grilling. Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side. Cook to desired doneness and top with the warm bacon chutney.bacon recipe courtesy of: Rick Gresh, David Burke's Primehouse, 616 N Rush Street, Chicago, Illinois 60611; Food Republic, October 16, 2012
“Drink First, Pork Later” The Better Bacon T-Shirt
Clothing is an essential part of our everyday lives. Mainly because we have to put it on each day before we go out into the world. Well, we’re sure you could walk around naked but you’d probably get arrested. Or have to join a nudist colony. And while walking around naked may be fun to do, seeing other people sans clothing may not. So let’s get back to the clothing.
This leads us to fashion. And we don’t mean the kind of fashion that you find within fleeting trends or in the fashion magazines. We’re talking about fashion that makes a statement and speaks volumes about what you truly love. We know you love bacon. Bacon transcends our taste buds to a level of happiness that can only be described with rainbow hugs and unicorn magic.
Sure, there are plenty of shirts out there proclaiming your love for bacon. But what about bacon and boozey revelry? Bacon tastes delicious with… Well, everything! But it’s especially good with bourbon, whiskey, beer, or a bacon martini. And bacon is all about the party atmosphere and wants to have fun with you too. Which is why new restaurants and lounges create bacon and booze drinks; it’s because they know bacon is seriously cool. Whether it’s a smoking jacket, cigar, and an old fashioned while you relax; a pale-ale at a rowdy sports bar; or a bacon martini at a low-lit, twinkle light encrusted sultry lounge; bacon fits right in. So why not show your bacon love while you sing your heart out to “Bohemian Rhapsody” at Karaoke night? Show up to a party wearing a shirt that announces how you truly feel: Drink First, Pork Later. The bacon graphic in between those two phrases shows your true love for the ultimate meat candy. This apparel says it all. Get your drink on. And then… well… eat your bacon later. Uh… yeah. That’s exactly what we mean. *Wink, wink.
And hey! If apple juice is your thing, that’s cool too. Because you still have to drink it. Therefore the same rule applies. Just settle down ya’ party animal.
2705. MUNG BEAN SOUP with BACON and PORK CHICHARON
1 cup munggo (split mung beans)
100 grams pork, boiled, cut into strips
150 grams shrimp, shelled, deveined
1 bunch baby spinach
1/2 head garlic, chopped
3-5 pieces green long chili
1 medium size onion, chopped
1 medium size tomato, chopped
1 thumb size ginger, cut into strips
1/2 cup fish sauce
fried bacon squares
pork chicharon
cooking oil
salt?Wash mung beans, check and remove stones that might have mixed with the beans. Put in a medium size pot and add water to cover, bring to a boil for 2 to 3 minutes drain and discard first boiled liquid. Add fresh water up to half full and bring to a boil. Simmer for 30 to 45 minutes or until beans disintegrate, scoop out empty bean skins that rises, add more water as necessary. In another sauce pan sauté garlic, ginger onion and tomato. Add in the pork and fish sauce, stir cook for 1 to 2 minutes. Add in the shrimp and continue to stir cook for another 1 to 2 minutes. Add the sautéed ingredients to the boiling pot of mung beans and simmer for 3 to 5 minutes. Add in the green long chili, continue to simmer for 1 to 2 minutes. Season with salt if required. Add in the baby spinach and continue cooking for another minute. Serve hot with pork chicharon and bacon garnish.??bacon recipe courtesy of: Overseas Pinoy Cooking, December 1, 2011
100 grams pork, boiled, cut into strips
150 grams shrimp, shelled, deveined
1 bunch baby spinach
1/2 head garlic, chopped
3-5 pieces green long chili
1 medium size onion, chopped
1 medium size tomato, chopped
1 thumb size ginger, cut into strips
1/2 cup fish sauce
fried bacon squares
pork chicharon
cooking oil
salt?Wash mung beans, check and remove stones that might have mixed with the beans. Put in a medium size pot and add water to cover, bring to a boil for 2 to 3 minutes drain and discard first boiled liquid. Add fresh water up to half full and bring to a boil. Simmer for 30 to 45 minutes or until beans disintegrate, scoop out empty bean skins that rises, add more water as necessary. In another sauce pan sauté garlic, ginger onion and tomato. Add in the pork and fish sauce, stir cook for 1 to 2 minutes. Add in the shrimp and continue to stir cook for another 1 to 2 minutes. Add the sautéed ingredients to the boiling pot of mung beans and simmer for 3 to 5 minutes. Add in the green long chili, continue to simmer for 1 to 2 minutes. Season with salt if required. Add in the baby spinach and continue cooking for another minute. Serve hot with pork chicharon and bacon garnish.??bacon recipe courtesy of: Overseas Pinoy Cooking, December 1, 2011
2697. HOISIN-GLAZED (BACON, GROUND BEEF and GROUND PORK) MEATLOAF SANDWICHES
makes twelve servings
Hoisin glaze:
3/4 cup hoisin sauce
1/2 cup unseasoned rice vinegar
1 1" piece ginger, peeled, minced
1 garlic clove, minced
Meatloaf:
Nonstick vegetable oil spray2 cups 1/2" cubes day-old crustless white bread (from 2 slices)
1/2 cup low-salt chicken broth
4 slices bacon, minced
1 1/3 cups thinly sliced scallions (dark-green parts separated)
3 celery stalks, minced (about 1 cup)
1 4" piece ginger, peeled, minced
7 garlic cloves, minced
1 pound ground beef
1 pound ground pork
2 large eggs, beaten to blend
3 whole star anise, finely ground in a spice mill (about 2 teaspoons ground), or 1 teaspoon Chinese five-spice powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Salad (optional):
1 cup each matchstick-size pieces peeled carrots, cucumbers, and radishes
3/4 cup unseasoned rice vinegar
Pinch of kosher salt
Pinch of sugar
4 teaspoons (or more) vegetable oil, divided
12 thick slices white sandwich bread, toasted
1 cup chopped fresh cilantro?
For hoisin glaze: Bring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce thickens to a glaze, 8-10 minutes.?
For meatloaf: Preheat oven to 375°F. Coat the bottom and sides of loaf pan with nonstick spray and set aside. In a large bowl, soak bread cubes in chicken broth, stirring frequently, until liquid is absorbed and bread is beginning to fall apart, 4-5 minutes. Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is starting to crisp. Add scallions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often, until vegetables begin to soften, 3-4 minutes. Let cool in pan for 5 minutes.?
Combine scallion and bread mixtures in a large bowl. Add 2 tablespoons hoisin glaze, remaining scallions (dark-green parts), beef, pork, and remaining 4 ingredients. Using your hands, work all ingredients together until very well incorporated and mixture is beginning to get sticky. Pack mixture into prepared pan, pressing to eliminate any air pockets and mounding in center. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top.?
Bake meatloaf for 30 minutes. Uncover and spread 2 tablespoons hoisin glaze over top. Bake until an instant-read thermometer registers 165°F when inserted into center of meatloaf, about 1 hour longer. Let meatloaf rest for 20 minutes. Using flexible spatulas, transfer meatloaf to a platter or cutting board. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill.?
For salad: Toss vegetables, next 3 ingredients, and 2 teaspoons oil in a medium bowl to coat. Cover and chill, tossing occasionally, for 1 hour or up to 1 day ahead.?
Cut meatloaf into 12 slices. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Working in batches and adding additional oil by teaspoonfuls as needed, fry meatloaf slices until browned in spots and heated through, about 2 minutes per side.
Place toasts on plates; brush with hoisin glaze and top with a meatloaf slice. Drain salad, if using; mound on top of meatloaf, dividing equally. Garnish with cilantro.
bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, March 2012
Hoisin glaze:
3/4 cup hoisin sauce
1/2 cup unseasoned rice vinegar
1 1" piece ginger, peeled, minced
1 garlic clove, minced
Meatloaf:
Nonstick vegetable oil spray2 cups 1/2" cubes day-old crustless white bread (from 2 slices)
1/2 cup low-salt chicken broth
4 slices bacon, minced
1 1/3 cups thinly sliced scallions (dark-green parts separated)
3 celery stalks, minced (about 1 cup)
1 4" piece ginger, peeled, minced
7 garlic cloves, minced
1 pound ground beef
1 pound ground pork
2 large eggs, beaten to blend
3 whole star anise, finely ground in a spice mill (about 2 teaspoons ground), or 1 teaspoon Chinese five-spice powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Salad (optional):
1 cup each matchstick-size pieces peeled carrots, cucumbers, and radishes
3/4 cup unseasoned rice vinegar
Pinch of kosher salt
Pinch of sugar
4 teaspoons (or more) vegetable oil, divided
12 thick slices white sandwich bread, toasted
1 cup chopped fresh cilantro?
For hoisin glaze: Bring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce thickens to a glaze, 8-10 minutes.?
For meatloaf: Preheat oven to 375°F. Coat the bottom and sides of loaf pan with nonstick spray and set aside. In a large bowl, soak bread cubes in chicken broth, stirring frequently, until liquid is absorbed and bread is beginning to fall apart, 4-5 minutes. Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is starting to crisp. Add scallions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often, until vegetables begin to soften, 3-4 minutes. Let cool in pan for 5 minutes.?
Combine scallion and bread mixtures in a large bowl. Add 2 tablespoons hoisin glaze, remaining scallions (dark-green parts), beef, pork, and remaining 4 ingredients. Using your hands, work all ingredients together until very well incorporated and mixture is beginning to get sticky. Pack mixture into prepared pan, pressing to eliminate any air pockets and mounding in center. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top.?
Bake meatloaf for 30 minutes. Uncover and spread 2 tablespoons hoisin glaze over top. Bake until an instant-read thermometer registers 165°F when inserted into center of meatloaf, about 1 hour longer. Let meatloaf rest for 20 minutes. Using flexible spatulas, transfer meatloaf to a platter or cutting board. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill.?
For salad: Toss vegetables, next 3 ingredients, and 2 teaspoons oil in a medium bowl to coat. Cover and chill, tossing occasionally, for 1 hour or up to 1 day ahead.?
Cut meatloaf into 12 slices. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Working in batches and adding additional oil by teaspoonfuls as needed, fry meatloaf slices until browned in spots and heated through, about 2 minutes per side.
Place toasts on plates; brush with hoisin glaze and top with a meatloaf slice. Drain salad, if using; mound on top of meatloaf, dividing equally. Garnish with cilantro.
bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, March 2012
Bacon Explosion
You want the Bacon Explosion? We’ve got your Bacon Explosion right here!
What you’ll need:
2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub
To begin construction, you’ll need to create a 5×5 bacon weave. If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your bacon weave is tight and that you end up with a nice square shape to work with.
The next step is to add some barbeque rub on top of your bacon weave. Use your favorite rub/seasoning for the ultimate explosion. Now that your bacon is well seasoned, it’s time to add the sausage. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick whichever you prefer. If you like it spicy, make it spicy.
Next up is bacon layer number two. Take the remaining bacon slices and fry them up to your liking (crunchy, crisp, chewy- what have you). Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. Since this is a barbeque recipe, you need to add another layer of barbeque flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.
After you have finished saucing and seasoning the pork-tastic creation, you have to roll it. Carefully separate the front edge of the sausage layer from the bacon weave and begin rolling it backwards. You want to include all layers except the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
At this point we can start to see the final shape of your Bacon Explosion, but we’re missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
Sprinkle some barbeque seasoning on the outside of the bacon weave and now it’s ready to be cooked up. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your gives an internal temperature reading of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek.
Now that your Bacon Explosion is fully cooked, you need to add some finishing flavors. Using a basting brush, coat the entire surface of the log with the same barbecue sauce you had used earlier. Make a thin layer. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.
Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on your favorite sandwich bread.
And there you have it, folks! The Bacon Explosion! It’s an exploding flavor of bacon and pork in your mouth! (Sorry, we just couldn’t resist.)
2603. BACON PORK ROLLS with LYCHEE SAUCE
600 grams pork belly
10 pieces of bacon
1/2 teaspoon pepper
3 sprigs thyme
salt to taste
1/2 teaspoon cumin
lemon juice from one lemon
1 tablespoon brown sugar
Sauce:
3 tablespoons tomato sauce
5 fresh lychee fruits, seeds removed
salt to taste
a dash of pepper
1/2 teaspoon sugar
a little water
Marinade the pork belly with pepper, thyme, salt, cumin, lemon juice and brown sugar. Wrap the bacon over the pork belly and tie with strings. Heat up oven to 120 degrees C and slow roast for 2 hours. To make the sauce, add some water in pan, add lychee and put in the tomato sauce. Add salt, pepper and sugar. Bring to a boil. You can use corn flour mixed with a little water to thicken the sauce.
bacon recipe courtesy of: PeteFormation Foodie Adventure, September 29, 2009
10 pieces of bacon
1/2 teaspoon pepper
3 sprigs thyme
salt to taste
1/2 teaspoon cumin
lemon juice from one lemon
1 tablespoon brown sugar
Sauce:
3 tablespoons tomato sauce
5 fresh lychee fruits, seeds removed
salt to taste
a dash of pepper
1/2 teaspoon sugar
a little water
Marinade the pork belly with pepper, thyme, salt, cumin, lemon juice and brown sugar. Wrap the bacon over the pork belly and tie with strings. Heat up oven to 120 degrees C and slow roast for 2 hours. To make the sauce, add some water in pan, add lychee and put in the tomato sauce. Add salt, pepper and sugar. Bring to a boil. You can use corn flour mixed with a little water to thicken the sauce.
bacon recipe courtesy of: PeteFormation Foodie Adventure, September 29, 2009
2598. BACON-WRAPPED PORK FILET MIGNON with BEAUFORT
yields four servings
1 pork tenderloin (1.7 lbs (800g))
1 pork tenderloin (1.7 lbs (800g))
6 oz (170 g) of Beaufort cheese
12 slices of bacon
2 tablespoons of olive oil
Salt & pepper
2 tablespoons of olive oil
Salt & pepper
Preheat oven to 400° F (200° C – Th 7). Remove silver skin and remaining fat from pork tenderloin. Cut tenderloin in the middle without getting to open more than one side. Leave extremities closed so cheese doesn’t escape when cooking. Dice cheese and stuff inside tenderloin. Season with salt and pepper. Wrap bacon slices around pork filet mignon and tie it up with kitchen string. Dispose wrapped tenderloin in an ovenproof dish. Pour a dash of olive oil, add salt and pepper and bake in oven until bacon looks crispy and inside is entirely cooked.
bacon recipe courtesy of: French Cooking for Dummies, October 31, 2011