Bacon Recipe
Make Bacon Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Optional finishing
For serving
Method
Preparation
Bring bacon to room temperature
Remove bacon from the refrigerator and let sit on the counter for 10–15 minutes. This helps it cook more evenly and reduces splattering.
Preheat your oven to 400°F (200°C) if using the oven method. If pan-frying, place a large skillet (cast iron preferred) on the stove but do not yet turn on the heat.
Cooking — Oven (recommended for even, hands-off cooking)
Arrange and prepare
Line a baking sheet with aluminum foil for easier cleanup. Place a wire rack on the sheet if you want extra-crisp bacon and to keep it out of the rendered fat. Lay the 8 bacon slices in a single layer on the rack or directly on the foil without overlapping.
Optional sweet/pepper finish
If using brown sugar and black pepper, sprinkle the brown sugar evenly over the bacon slices and then lightly dust with black pepper. Press gently so the sugar adheres. (If using maple syrup, skip the dry sugar and drizzle the maple syrup over the bacon during the last 5 minutes of baking.)
Bake
Place the baking sheet on the middle rack and bake at 400°F (200°C). Bake 12–18 minutes depending on thickness and desired crispness: about 12–14 minutes for slightly chewy, 15–18 minutes for crisp. If you added brown sugar it may caramelize; watch closely last 2–3 minutes to avoid burning.
Finish with maple syrup (optional)
If using maple syrup instead of brown sugar, after about 10–13 minutes brush each slice lightly with maple syrup, then return to oven for the remaining 2–5 minutes until crisp and glazed.
Drain
Remove bacon from oven. Using tongs transfer slices to a plate lined with paper towels to absorb excess fat and let rest for 1–2 minutes. The bacon will crisp further as it cools slightly.
Cooking — Stovetop (alternate method)
Start cold in skillet
Lay the bacon strips flat in a cold large skillet without overlapping. Starting in a cold pan helps render fat gradually for even crisping.
Cook over medium-low heat
Turn burner to medium-low. Cook bacon, turning every 2–4 minutes with tongs so it browns evenly. Adjust heat as needed to prevent burning; reduce to low if it sputters aggressively. Total time 10–15 minutes depending on thickness and desired crispness.
Optional finishes
If using brown sugar, sprinkle it on the bacon in the last 2 minutes of cooking and press gently to adhere. If using maple syrup, brush on in the final minute and let glaze set briefly.
Drain
Transfer cooked bacon to a plate lined with paper towels to absorb excess fat and rest 1–2 minutes before serving.
Serving
Serve bacon warm. Use additional black pepper to taste if desired. Discard used paper towels and any excess bacon fat (or reserve up to 2 tbs in a jar for cooking).