Maple Sugar Candied Slab Bacon With Melted Onions and Apple Chutney

This recipe will drive bacon lovers crazy
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
1874
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

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

For the Apple Chutney

  • 5 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
119g
100%
Sugar
20g
22%
Saturated Fat
42g
100%
Cholesterol
223mg
74%
Carbohydrate, by difference
134g
100%
Protein
63g
100%
Vitamin A, RAE
288µg
41%
Vitamin B-12
6µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
96µg
100%
Calcium, Ca
503mg
50%
Choline, total
12mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
11g
44%
Fluoride, F
54µg
2%
Folate, total
252µg
63%
Iron, Fe
23mg
100%
Magnesium, Mg
144mg
45%
Manganese, Mn
2mg
100%
Niacin
20mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
777mg
100%
Riboflavin
2mg
100%
Selenium, Se
51µg
93%
Sodium, Na
6195mg
100%
Thiamin
2mg
100%
Water
264g
10%
Zinc, Zn
10mg
100%