Bacon is traditionally bought as smoked or unsmoked rashers that are either back bacon (from the loin) or streaky bacon from the belly but it is also available in larger joints which can be boiled ...

Generally, streaky bacon shouldn't take more than ... stick nature of the parchment paper and the fat content of the bacon, ...

Once it's done, carefully take out the plate from the microwave and use tongs to move the bacon onto your plate. After placing three slices of streaky bacon on a paper plate and covering it with ...

A grill or frying pan is the most traditional method of cooking bacon, and Pete is an advocate for the latter. But he doesn’t do it conventionally. Pete calls for three rashers of streaky bacon ...

To serve, divide the boxties equally among four to six serving plates. Place a rasher or two of crisp streaky bacon alongside each. Drizzle over the maple syrup.

Thinly sliced, unsmoked, streaky bacon rashers will make a suitable substitute if you can’t get pancetta. The cubes are fried and used in soffrito (the Italian version of a mirepoix) to give a ...

While grilling or frying are traditional, Pete prefers to cook his three rashers of streaky bacon in a frying pan with just a hint of olive oil. The aim is to slowly increase the heat to medium ...