Description
Back bacon is a hearty, flavour-packed cut that combines the lean pork loin with a touch of belly fat, offering a tender bite with a savoury taste. Popular in British and Irish breakfasts, it crisps up beautifully when pan-fried or grilled.
Cooking Instructions
Pan-fry: Heat a non-stick skillet over medium heat. Lay the rashers flat without crowding, and cook for 2–3 minutes per side until golden and sizzling. Snip the rind halfway down to prevent curling.
Oven-bake: Preheat to 190°C, place rashers on a foil-lined tray, and roast for 10–15 minutes, flipping halfway for even crispness.
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