Nutrition and extra info
Nutrition: Per serving (3)
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
Put the bacon in a non-stick frying pan in a single layer. Top with another heavy pan or frying pan that fits snugly into the pan on top of the bacon. If it’s not very heavy, top with another pan, or anything heatproof and weighty.
Fry on a medium-low heat for 10-15 mins until golden and super-crispy. Check the bacon halfway through cooking – increase the heat slightly if there’s lots of liquid in the pan, and flip the bacon over. Keep cooking until the bacon is uniformly golden and crisp.
Drain on kitchen paper before adding to sandwiches or crumbling over salads or soups.
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