I have a good friend whose last name happens to be Bacon. Every year, he invites me and his regular wine group to a Bacon-bacon party, where everyone brings something made with bacon. Last year I made some gluten-free, bacon-maple cupcakes with maple syrup/bacon fat-cream frosting. Sounds weird, I know, but they were the hit of the evening.
This year, the bacon-iest thing I could think of is a bacon-ized pork belly plait. I've made the belly plait before, but this time (making it up as I go) I did a week-long savory dry cure on the belly, after I braided it. It went on the Weber to cook and get a little char, then cubed for appetizers. I basted it with a little bourbon-barrel maple syrup and soy sauce.
This year, the bacon-iest thing I could think of is a bacon-ized pork belly plait. I've made the belly plait before, but this time (making it up as I go) I did a week-long savory dry cure on the belly, after I braided it. It went on the Weber to cook and get a little char, then cubed for appetizers. I basted it with a little bourbon-barrel maple syrup and soy sauce.
