Maple Sugar Candied Slab Bacon With Melted Onions and Apple Chutney

This recipe will drive bacon lovers crazy
Contributor
bacon

In honor of National Bacon Lover’s Day on August 20th, Michael Yaffe, head chef at Foxwoods Resort Casino’s VUE 24 restaurant, has concocted a delicious new recipe that will drive bacon lovers crazy. 

4
Servings
1639
Calories Per Serving
Deliver Ingredients

Ingredients

For The Maple Candied Bacon

  • 3  Pounds  skin on pork belly (rinsed) patted dry
  • 1/4  Cup  kosher salt
  • 2  Tablespoons  paprika
  • 2  Tablespoons  brown sugar
  • 1  Teaspoon  curing salt
  • 2  Tablespoons  coriander
  • 1/4  Cup  honey
  • 1/4  Cup  maple sugar
  • 1/4  Cup  maple syrup
  • 1/4  Cup  sherry vinegar
  • 1  Teaspoon  pink peppercorn
  • 1  Tablespoon  thyme
  • flat leaf Italian parsley sprigs

For the Melted Onions

  • large Spanish onions
  • 1/2  Cup  chardonnay
  • 1  Pound  unsalted butter

For the Apple Chutney

  • Braeburn apples medium diced
  • 1  Tablespoon  vegetable oil
  • 1  Tablespoon  dry mustard powder
  • 1/4  Cup  light brown sugar
  • 1/2  Cup  cider vinegar

Directions

For The Maple Candied Bacon

Combine salts, brown sugar, paprika, coriander, and brown sugar together in bowl. Slowly add the honey and mix well.

Take mixture and rub pork belly all over. Then, place the pork in a ziplock bag and refrigerate for 5 days. After 5 days, remove pork from bag and place on sheet pan. Refrigerate for 2 more days uncovered.

Place pork in a smoker set temperature 165 degrees and smoke for 4 hours. Cool completely, then slice to 1/4 inch thick pieces.

To serve, stir in 1 teaspoon of butter to 1/4 cup melted onions and 1/4 cup apple chutney.

Meanwhile, cook the bacon. Place the pork in a cold cast iron pan, move over a medium flame and slowly render the pork fat for 5 -7 minutes. Next, turn it over and add the maple syrup, sherry vinegar, maple sugar, and cook for 3 minutes till pork bacon has been glazed and slightly sticky.  

Plate the chutney, melted onion and maple bacon on a plate before garnishing with freshly cracked pink peppercorns, thyme and parsley. 

For the Melted Onions

Slice onions paper-thin with a mandolin or knife.

In a medium sized pan, add butter. Once melted, add onions cook for 10 minutes without stirring.

Next, add the white wine and cook until the liquid has evaporated.

Stir onion mixture, then cook for another 15 minutes until the onions are completely tender.

For the Apple Chutney

In a medium sized pan, add oil and apples and cook for about 1 minute. Add vinegar, sugar, and mustard  and cook till tender .

Nutritional Facts

Total Fat
73g
100%
Sugar
52g
58%
Saturated Fat
16g
67%
Cholesterol
20mg
7%
Carbohydrate, by difference
214g
100%
Protein
41g
89%
Vitamin A, RAE
314µg
45%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
22mg
29%
Vitamin K (phylloquinone)
44µg
49%
Calcium, Ca
238mg
24%
Choline, total
63mg
15%
Copper, Cu
2mg
0%
Fiber, total dietary
21g
84%
Fluoride, F
51µg
2%
Folate, total
144µg
36%
Iron, Fe
16mg
89%
Magnesium, Mg
304mg
95%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Phosphorus, P
581mg
83%
Riboflavin
1mg
91%
Selenium, Se
15µg
27%
Sodium, Na
3669mg
100%
Thiamin
1mg
91%
Water
262g
10%
Zinc, Zn
6mg
75%