Candy Bacon Recipe

Cure the pork belly (if making bacon from scratch)

Pat the pork belly dry. Mix 3 tbs kosher salt, 3 tbs brown sugar, 1 tbs cracked black pepper and 1 tsp smoked paprika. Rub the cure thoroughly over all surfaces of the pork belly. Place in a resealable plastic bag or covered container, refrigerate for 5–7 days, turning once a day to redistribute juices. (If using pre-cured slab bacon or store-bought bacon, skip to 'Cold rinse and slice'.)

Cold rinse and dry

After curing, rinse the pork belly under cold running water to remove excess cure. Pat dry thoroughly with paper towels. Place on a rack uncovered in the refrigerator for 8–12 hours to form a pellicle (slightly tacky surface) which helps smoke and browning. If using store-bought bacon, simply pat dry and proceed.

Smoke or slow-cook the bacon

Preheat a smoker or oven to 200–225°F (93–107°C). If you have a smoker, smoke the pork belly with apple or hickory wood for 3–4 hours until internal temperature reaches 150°F (65°C). In an oven, place the belly on a rack over a rimmed sheet and cook at 225°F until it reaches 150°F (about 3–4 hours). Remove and let cool to room temperature, then refrigerate until firm (at least 2 hours).

Slice and cube

Once firm, slice the smoked bacon or pork belly into 1/2-inch thick slices, then cut slices into 1/2-inch cubes or bite-sized chunks. Reserve about 12 oz of cooked bacon for the jam (shred or chop) and keep the rest as chunks to be glazed.

Sear the chunks (optional for extra crispness)

Heat 2 tsp neutral oil in a heavy skillet over medium-high heat. Add bacon chunks in a single layer and sear 1–2 minutes per side just to render a bit more fat and get crispy edges. Work in batches if needed. Transfer to a paper-towel-lined plate to drain. Reserve rendered bacon fat in the skillet for the jam if desired.

Sweat the aromatics

In the skillet with 1–2 tbs reserved bacon fat or in a medium saucepan, melt 2 tbs unsalted butter over medium heat. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Add bacon and sugars

Add the chopped cooked bacon (12 oz) to the pan with the onions. Stir in 1 cup packed brown sugar, 3 tbs maple syrup, 2 tbs apple cider vinegar, and 1 tbs soy sauce. Stir to combine and bring to a gentle simmer.

Reduce to jam consistency

Lower heat to medium-low and simmer, stirring frequently, until the mixture thickens and becomes jammy — about 20–30 minutes. If it gets too dry, add up to 2 tbs water a little at a time. Taste and season with 1 tsp freshly ground black pepper and 1 tsp crushed red pepper flakes if using. The result should be glossy and sticky.

Optional blitz for smoother texture

For a smoother, spreadable jam, transfer about half the mixture to a food processor or use an immersion blender and pulse briefly to break down larger pieces, then fold back into the pan. This creates a sticky glaze while keeping small bacon bits for texture.

Combine chunks with jam

Return the seared bacon chunks to the pan with the jam, stirring gently to coat each chunk thoroughly. If you did not sear earlier, toss raw chunks into the jam and simmer gently so they warm and absorb glaze — simmer 5–8 minutes until heated through.

Caramelize (optional)

Increase heat briefly to medium-high and cook, stirring constantly, just until the glaze begins to caramelize and cling to the bacon chunks, about 1–2 minutes. Be careful not to burn; remove from heat when glossy.

Serve

Transfer candy bacon to a serving dish. Sprinkle with a little coarse sea salt and a crack of fresh black pepper if desired. Serve warm or at room temperature as an appetizer, salad topper, or accompaniment to cheese boards.

Storage

Cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet over low heat to restore gloss and texture.