Chef's Cut Hanging Bacon Recipe
Truffle honey togarashi - Colorado farms
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Ingredients
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Hanging Bacon
Truffle Honey Togarashi Glaze
Finishing & Garnish - Colorado Farms Influence
Method
Hanging Bacon
- 1
Prepare pork belly
Pat the pork belly dry with paper towels. Trim excess skin or irregular edges so the piece can hang or be suspended easily (about a rectangle or thick slab).
- 2
Season
Evenly rub kosher salt and freshly ground black pepper over all sides of the pork belly. Let sit at room temperature for 20 minutes to allow flavors to begin penetrating and the surface to dry slightly.
- 3
Preheat and position
Preheat oven to 300°F (150°C). If you plan to hang the bacon, prepare a roasting rack placed inside a rimmed baking sheet to catch drips. If truly hanging, insert a sturdy skewer or butcher's twine loop through one end and suspend so the pork belly does not touch surfaces; otherwise place on rack fat side up.
- 4
Slow roast
Roast for 60–75 minutes, until the internal temperature reaches about 150–155°F (66–68°C) and the fat has rendered but the meat remains tender. If the exterior begins to brown too quickly, tent loosely with foil.
- 5
Rest and cool
Remove from oven and let rest upright or on the rack for 10 minutes. If hanging, allow the piece to cool slightly while suspended so it holds shape before glazing.
Truffle Honey Togarashi Glaze
- 6
Make glaze
In a small bowl, whisk together honey, truffle oil, shichimi togarashi, soy sauce, rice vinegar, and fresh lemon juice until smooth and homogenous. Taste and adjust: add a little more honey if you want sweeter, or an extra 1/8 tsp togarashi for more heat.
- 7
Brush glaze
Brush a thin, even coat of the glaze over the top and sides of the warm pork belly. The warmth will make the honey fluid and help it adhere.
- 8
Caramelize (optional)
For a glossy finish, place the glazed pork belly under a preheated broiler on high for 1–2 minutes, watching closely so the sugars don't burn. Rotate as needed for even caramelization. If hanging, carefully use a blowtorch to gently caramelize the glaze in short bursts.
- 9
Second coat
If desired, apply a second light coat of glaze after caramelizing for a layered, sticky finish. Let the glaze set for 3–5 minutes.
Finishing & Plating
- 10
Slice and arrange
Using a sharp knife, slice the glazed pork belly into 1/4–1/3-inch thick pieces. Arrange on a serving board or warmed plate, slightly fanned to show the glazed surface and rendered fat.
- 11
Garnish
Scatter local Colorado microgreens or baby arugula around the bacon, sprinkle toasted sesame seeds and snipped chives on top, and finish with a light pinch of flaky sea salt to amplify the flavors.
- 12
Serve
Serve warm as an appetizer or centerpiece for shared plates. Provide small forks or toothpicks for guests. Leftovers can be refrigerated up to 3 days and gently reheated in a low oven (300°F / 150°C) to preserve the glaze.