|Nutritional Guidelines (per serving)|
|Servings: 16 pieces|
|Amount per serving|
|% Daily Value*|
|Total Fat 60g||77%|
|Saturated Fat 22g||110%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Can you make your own fresh bacon at home? This method is for a (relatively) quick, uncured, unsmoked, fresh bacon. Whether it's for a nice BLT, or to serve next to eggs for breakfast, making your own fresh bacon is a fun and delicious project.
- 4-pound piece pork belly, tough rind/skin trimmed off
- 2 tablespoon smoked paprika
- 2 tablespoon kosher salt
- 2 tablespoon freshly ground black pepper
Preheat oven to 200°F.
Combine the spices and coat the pork belly thoroughly all over. Wrap snugly in two 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.