|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
Gather the ingredients.
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.