Cuisine : Back Bacon - Steps to make this Canadian item
Back bacon is a popular cut of bacon especially loved in the UK, Ireland, and Canada. Unlike streaky bacon (made from pork belly), back bacon comes from the pork loin, making it leaner yet still flavorful, with just a small rind of fat around the edge. It’s often enjoyed in breakfast fry-ups, sandwiches, or even grilled for a hearty meal. Its rich, meaty taste and tender texture make it a versatile favorite.
Ingredients:
- Back bacon slices – 6 to 8 pieces
- Cooking oil or butter – 1 teaspoon (optional, depending on your pan)
- Black pepper – to taste (optional)
How to Prepare:
-
Heat the Pan:
Place a non-stick skillet or frying pan over medium heat. If your bacon has a good fat rind, you likely won’t need extra oil; otherwise, add a small amount of oil or butter to prevent sticking. -
Cook the Bacon:
Lay the back bacon slices in the pan in a single layer. Cook for 2–4 minutes on each side, depending on how crispy or tender you like it. Flip halfway through to ensure even cooking. -
Optional Seasoning:
If desired, sprinkle a bit of freshly cracked black pepper during cooking. Back bacon is typically already cured and salted, so extra salt is usually not needed. -
Serve:
Serve hot, on its own, or as part of a full breakfast with eggs, toast, and beans. It’s also delicious in a sandwich with brown sauce or mustard.
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