These spicy-sweet-salty-smoky slabs of porky goodness are inspired by the thick-cut grilled bacon strips served as an appetizer at legendary Brooklyn steakhouse Peter Luger.
Ingredients
Serves 6 to 8
2 pounds slab bacon, sliced by your butcher 3⁄8″ thick 6 tablespoons maple syrup 3 tablespoons sambal oelek (or other thick hot chili sauce) Step 1 Heat oven to 400°F. Cover a sheet pan with foil or parchment and set a wire baking rack inside. Step 2 Lay the bacon in a single layer on the rack; use a second sheet pan if necessary. Step 3 Mix the maple syrup and sambal oelek in a small bowl and have a pastry brush ready. Step 4 Cook bacon for 10 minutes, then, working quickly, brush each slice very lightly with maple syrup mixture, then flip and brush the other side lightly. Return to the oven and cook to your desired level of doneness, usually 10-15 minutes longer. Step 5 Serve bacon hot, even in full strips or cut crosswise into smaller “party-sized” pieces.
This Article was originally published on Wine Enthusiast
