I know you all are going to think I have completely gone off the deep end this time in my search for new and interesting things to do with piloncillo, but trust me, you have to try this. Candied bacon is great on its own, but try serving it with pancakes, over dulce de leche ice cream, on a fresh green salad, or as a tasty garnish for roasted squab.
Now, I don't recommend anyone eat this on an even remotely regular basis. Your heart is working hard enough as it is. But it is a real conversation starter to serve to people at parties or special dinner guests. And for those of you thinking this can't possibly be good, just remember how yummy it is when the maple syrup gets on your bacon.
Candied Bacon
250 grams thickly sliced bacon (about ½ pound)
½ cup grated piloncillo, firmly packed
There are two methods for preparing candied bacon, each with it's benefits and drawbacks:
Method 1 (and the method I prefer)
Benefits: Clean up is a snap. Just add water to the skillet after you are done and bring to a boil. This dissolves all the caramelized sugar and you can wash your skillet as usual. You can also remove each piece as it is done, so each piece is perfectly cooked and glazed.
Drawbacks: You have to stand over the stove the whole time. The pieces tend to roll up and turn more, so its not as pretty for presentation.
Preparation: Cook the bacon in a skillet over medium heat until it is just starting to get some color, but is still limp, about 3 minutes per side. Remove bacon from skillet and drain on paper towels. Pour out all excess fat from your skillet. Reduce heat to medium-low.
Return bacon to skillet and sprinkle with piloncillo. Continue to cook the bacon, turning occasionally until the sugar dissolves and caramelizes and the bacon turns crisp, about 10 minutes. Watch the bacon closely and further reduce the heat if necessary, because the line between caramelized sugar and burned sugar is a pretty thin one.
When your bacon is done (it will look dark and lacquered), transfer to paper or a brown paper bag to drain and cool. Do not use paper towels because they will stick to the bacon, and paper towels are not very tasty or pretty. When the bacon has cooled enough for sugar to harden, serve.
Method 2
Benefits: You don't have to stand over a hot stove for 20 minutes. The pieces remain flatter, making them prettier for presentation.
Drawbacks: Clean-up is...less than easy. Can you fit your baking rack completely in your sink? If you don't have a convection oven, the bacon will cook at different speeds, giving you some perfect pieces, some over-done pieces, and some not-so-crisp pieces.
Preparation: Preheat oven to 175°C (350°F). Line a cookie sheet with foil and place an oiled baking rack on top.
Separate the slices of bacon and toss in a bowl with the piloncillo until the bacon slices are well coated. Place bacon slices on the oiled baking rack. Bake for 15-20 minutes, until the bacon is crispy and the sugar is melted. You will need to watch the bacon closely after 10 minutes or so.
Remove from oven and let cool until the sugar has hardened. You may want to nudge the bacon around a little with tongs while it cools to prevent sticking. Serve.
Serves: 10 - 12 pieces
Prep time: 20-25 minutes
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I've been following your exploration of piloncillo closely. And I'm so glad you mustered the courage to explore the mysterious brown pyramid of sweetness. Bryan and I have enjoyed every single adventure as your culinary guinea pigs. I still love passing on your recipe for caramel ala' can!
Thanks for sharing the results of your piloncillo adventures with us!
~April.