Bacon Recipe
Make Bacon Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Optional finishing
Method
Pan-Fried Bacon (crispy edges, best on stovetop)
- 1
Prepare
Choose a heavy skillet (cast-iron or stainless steel) large enough to hold the bacon strips in a single layer without heavy overlap. Remove bacon from refrigerator and let it sit for 5 minutes while you preheat the pan.
- 2
- 3
- 4
- 5
Flip and finish
Flip each strip with tongs and cook the second side for 4–6 minutes, until it reaches your desired crispness. For chewier bacon reduce second-side time; for crispier bacon cook a bit longer but watch so it doesn't burn.
- 6
Optional glaze or candy
If using brown sugar or maple syrup, brush a thin layer onto the bacon during the last 1–2 minutes of cooking. For brown sugar, sprinkle evenly then let it caramelize briefly. For maple glaze, brush once, cook 30–60 seconds, and flip to glaze the other side for 30–60 seconds more.
- 7
Drain
Use tongs to transfer bacon to a plate lined with paper towels (use the provided paper towels). Blot gently to remove excess fat and let rest 1–2 minutes.
- 8
Season and serve
If desired, sprinkle freshly cracked black pepper over the bacon while hot. Serve immediately.
Oven-Baked Bacon (evenly crispy, low hands-on time)
- 9
Preheat and prepare pan
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easier cleanup. Place a wire rack on the sheet if you want extra-crispy bacon and to let fat drip; otherwise lay bacon directly on the foil.
- 10
Arrange bacon
Lay the bacon strips in a single layer on the rack or foil without overlapping. They can be close but should not be stacked.
- 11
Bake
Place the baking sheet on the middle rack and bake for 12–18 minutes depending on thickness and desired crispness: about 12–14 minutes for thinner bacon, 14–18 minutes for regular to thick-cut. Start checking at 10 minutes to prevent burning.
- 12
Optional finish
For candied or glazed bacon, during the last 3 minutes brush maple syrup or sprinkle brown sugar evenly over the strips and return to oven until caramelized.
- 13
Drain and season
Remove bacon from oven and transfer to a paper-towel-lined plate to drain. Sprinkle with black pepper if desired and serve.
Microwave Bacon (fast, good for small batches)
- 14
Prepare plate
Line a microwave-safe plate with 2–3 layers of paper towels (use the provided paper towels). Lay bacon strips in a single layer, slightly overlapping if necessary. Cover with an extra paper towel to avoid splatter.
- 15
Microwave
Microwave on high for 3–6 minutes depending on wattage and thickness: start with 3 minutes for 2–3 slices of regular bacon, then add 30-second intervals until desired crispness. Thicker or more slices need more time.
- 16
Drain and serve
Carefully remove hot plate, transfer bacon to fresh paper towels to drain, season with black pepper if desired, and serve immediately.
