Bacon tip…Don’t overcook the bacon! Too many people cook bacon too hot and too fast because there in a rush to get that luscious cured pork belly in their belly.
For me there are only two acceptable methods for coking bacon: in a pan at medium to low heat or in the oven laid out in strips with another pan on top for maximum crispness without being dry. For this recipe we start the bacon in a cold pan and render it slowly. When you do this properly you’ll have plenty of fat to sweat your onions in, thus adding full porky flavor.