November 3rd
2007
For me the term pig candy is an oxymoron, a contradiction in terms. Culinary wise, I do love most pig parts, albeit there are some I'm not too fond of. But turning pig into a candy bar, sounds a bit off, doesn't it?!
My personal pig candy story is probably not too far from yours (if you've had the pleasure): I stumbled upon it on the net, sometime, somewhere, shook my head in disbelief and moved on. The term pig candy got cached somewhere in my mind next to thoughts around re-painting our living room and calling an old friend. Until Sebastian surprised us at an offbeat cook yourself business dinner with these nibbles. They are the incarnation of concentrated bacon flavor and anything but easy to swallow, you will either love or hate them! Some might say: "hm hm hm - wow" after the first bite and a second later "ok! been there done that", but I've also witnessed someone diving head first into these - well, you tell me.
There are a couple of different methods to turn an ordinary breakfast bacon into these sticky pig candy stripes. 'sticky pig candy stripes', is there a TM on this? I think there should be. I experimented quite a bit with temperatures, baking time and spiced sugar over the last weeks and ended up with both, crisp and caramelized pig candy as well as almost black, unpalatable chewy somethings. Key is to make the sugar crystals melt without letting the bacon burn - finding the right balance of time and temperature is the real challenge. Here is a method that worked best for me and don't let the images fool you, the best results were achieved by scattering the sugar over the bacon, right at the beginning - not after backing it separately for a few minutes, something I've tried as well.
Preheat the oven to 200°C (~390° Fahrenheit) and switch the circulating fan on, if available. Line a tray with parchment paper and place the bacon stripes flat next to each other.
Prepare the spiced sugar by mixing together the brown sugar, the cayenne pepper and the powdered ginger in a small bowl. Evenly spread the spiced sugar with a teaspoon over the bacon stripes. Try not to scatter too much of it on the parchment paper itself, because it will burn there very fast and turn black.
Bake on the middle level for 10 to 15 minutes or until the sugar has melted completely and the bacon has gained some color. Don't leave the bacon unattended, it's only a short moment from crisp to burnt!
Remove the tray, immediately lift up the caramelized bacon slices with a spatula (don't burn yourself!), before the sugar hardens again. Best eaten still warm. A definite ice-breaker for every party!
Sticky Pig Candy Stripes
Recipe source: adaptation of Sebastian's recipe
Prep time: ~20 minutes
.
Ingredients:
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100g breakfast bacon, sliced
50g brown sugar
1/4 tsp cayenne pepper
1/4 tsp ginger powder
And I thought eating feta cheese with honey was a twist of sweet and savoury flavours.
I should have guessed again.
The idea is definitely interesting. Perfect for a boring Sunday morning too, I guess:)
ooh, I'll have to find some bacon around here so that I can try this.
Have to try this. Along with the bacon toffee I've been seeing everywhere...
Wow, just wow! Never seen it, never heard about it, but now I crave it!
OK, this is either something I am really going to love or really going to ummm...not like so much! I'm leaning towards really liking it, sort of reminds me of dipping my bacon into the maple syrup from my pancakes... I'll let you know how it goes!
Great idea!
Now maybe I HAVE seen it all...I'm speechless. Don't know if I'd fall on the love or hate side of this one, but I like dipping my bacon in syrup (while eating pancakes) so maybe I'd be a fan. Brownie points to you for being so adventurous!
Oh my...I am a pork lover...especially bacon...I must make this!
i will have to try this - I love the sweet and salty combination of pancetta and some type of sweet, but I usually grill it, then brush with maple syrup. Shame it loses much of its crispiness that way, so your method is the way forward, I think!
I'd call this a glazed bacon, but I've got to admit, it's something I'm going to have to try, and soon.
Possibly the most perfect food ever invented?
I know "most perfect" doesn't make sense, but that's what candied bacon does to you.
Wow, that is horrifying. I have to try it!
Tip: the Indonesians add vinegar as well. I can asure you it's sweet-salt-sour heaven! :D
this sounds wonderful. There's the famous bacon-wrapped dates which are served here in spain as tapas in some places. But the crispiness of the bacon and then the candy sounds like the perfect combo!!!
I love the idea!
I have never heard of pig candy before, but it is one of those weird things you cannot get out of your head until you try them. I will!!!
Tried it. Everybody loved it. Damn, they didn't leave enough for me.
Ok,I am always for simplifying my food and you showed me the way serveral times - so let’s see if your one-step-method beats my two-step-method. But maybe it’s two dishes in the end, because mine are more thin & hard than sticky candies?
Will try this out at the weekend. Imagine my partner is going to love this, sweet-toothed carnivore that he is. :)
[...] Speckhandschuh werfen deliciousdays, die glattwegs behaupten, dass Pig Candy in einem Gang besser wird als in zweien. Das wollen wir doch mal schmecken. Vielleicht liegt der Eber aber auch [...]
Bacon candy sounds absolutely disgusting! Bacon is savoury!! Savoury! Save the sugar for cakes and sweets! Come on people! What's next, lamb fudge? :)
Bacon is sweet, too--it's cured with sugar. This sounds like something my kids would love. A variation on dipping bacon in maple syrup. I wonder if adding a little five-spice would give it a Chinese barbecue pork flavor?
[...] and then pressing the bacon into it. Next time, I might try just sprinkling it over the bacon, like this method. Place the bacon on a parchment paper-lined baking sheet and bake it for 8 minutes. After 8 [...]
I've actually made this before and it was wonderful.
I think if it is broken up, it would make a nice appetizer. Next time I am going to add something spicy, peppers or something.
Nicky,
that's real naughtiness. Can you believe you make me want to eat bacon? like true pork bacon?
Have I mentionned that I'm a vegetarian?
x fanny
Ok this sounds perfect for a Sunday brunch
I am totally making it this weekend! My pig farmer has been out of bacon for two weeks but he promised me some this Saturday. yay!
Fantastic idea!! Being a bacon maniac, I have to try this! I still have to find a recipe that makes bacon taste NOT yummy.
This is exactly what I made to go on top of my white asparagus ice cream about a year ago! (except I dipped the cooked bacon in the sugary caramel and let it harden, and broke it into bits - candied piggy/bacon bits!).
Kim Putto, Thanks for the tip, I'm sure Sebastian (who introduced me to this recipe) will try it asap!
Sebastian, I think your two-step-theory it is, the texture is indeed quite different in the end.
Linda, Like some readers pointed out, bacon goes extremely well with sweet maple syrup, so I wouldn't curse this concoction. but I'm completely with you on the lamb fudge side - ewww, I don't even want to think about something like that ;)
Virginia, I'm absolutely positive that it would add a distinctive note, maybe I'll try that myself with a future batch.
Looks absolutely delicious!
This post completely turned my day around, because now I have something to look forward to making when I get home. :)
Caramel pork is one of my favorite things . . . with the sweet caramel and the savory fish sauce . . . so I'd imagine this whole concoction would pretty much put me over the edge. Thanks!
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Hi,
Am a regular reader of your flog. When I saw your candied bacon stripes, I thought of bak gua, a Chinese New Year delicacy.
Bak= meat ( pork in most cases, but we've got exotic types like crocodile.. )
Gua= dried..
Bak Gua is prepared labouriously as we grill them over flames instead. The meat slices has to be marinated with many different spices and with sugar of course!
If you ever visit this part of the world (am from Singapore! Food lovers' paradise- think Chilli Crabs, Chicken Rice), do try Bak Gua (we have it all year round but prices escalate to giddy heights during Chinese New Year)!
I would be more than glad to show you around :)
Janise, Crocodile sound pretty adventurous to me, we're not used to finding it on many European menus. But I'd love to try your bak gua with crocodile and if I'd ever visit Singarore, I'd be honored to have you as our trip adviser!
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[...] couple of days ago JohnM sent me this link preceded by “OMG [...]
it's in the oven now...my excitement is palpable.
...mouth watering... stomach... growling
Wow. I mean, I would almost always choose to eat bacon over candy, but both in one? This is one I might have to try!