Hanging Bacon Recipe

Prepare and cure

Pat the slab bacon/pork belly dry with paper towels. On a rimmed tray or baking sheet, rub the kosher salt evenly over all surfaces of the pork. Sprinkle the brown sugar and ground black pepper over the meat, pressing gently so it adheres. Cover tightly with plastic wrap and refrigerate for at least 2 hours or up to overnight to let flavors penetrate.

If refrigerated overnight, remove the pork 30 minutes before cooking to bring it closer to room temperature. Preheat oven to 325°F (160°C) if finishing in the oven, or preheat a grill or heavy skillet over medium heat if pan-grilling.

Make the glaze

In a small saucepan or bowl, combine the honey, truffle oil, rice vinegar, soy sauce, togarashi, lemon juice, and sea salt. Warm gently over low heat just until the honey becomes slightly more fluid (do not boil) and whisk until smooth and well combined, 1–2 minutes. Taste and adjust: add a pinch more togarashi for heat, more truffle oil for aroma (sparingly), or more lemon for brightness. Keep warm or at room temperature.

Cook the bacon

If using a skillet: add neutral oil and heat over medium. Place the cured pork fat-side down and sear until well-browned, 4–6 minutes. Flip and continue cooking, reducing heat slightly to render fat without burning, until internal temperature reaches about 145–150°F (63–66°C) and edges are caramelized, about 10–15 minutes total depending on thickness. If using oven: place pork on a wire rack set over a rimmed sheet and roast at 325°F (160°C) until internal temperature reaches 145–150°F, about 25–40 minutes depending on thickness, finishing under the broiler 1–3 minutes to caramelize if needed. If grilling: cook over indirect medium heat until heated through and caramelized, finishing over direct heat briefly to char edges.

During the last 2–3 minutes of cooking, brush a generous layer of the truffle honey togarashi glaze over the top surfaces. Allow the glaze to bubble and set; flip if needed and quickly glaze the other side. Take care not to burn the sugar in the glaze.

Rest and slice

Remove the bacon from heat and let rest on a cutting board for 5–7 minutes to allow juices to redistribute. Slice into 1/4–1/2-inch strips or bite-sized pieces suitable for hanging or skewering. If you want a ‘hanging’ presentation, thread slices onto bamboo skewers or small metal hooks and hang over a serving board or place on crostini.

Garnish and serve

Arrange the glazed bacon on the serving surface or on crostini. Spoon any reserved glaze lightly over the top. Sprinkle toasted sesame seeds and scatter microgreens or sliced scallions over the bacon. Serve warm so the glaze remains glossy; provide extra glaze on the side.