My sister and a friend were scheduled to drop by yesterday to taste the final version of my Blackberry Smash. A couple of hours prior to their arrival I realized that I had no munchies to serve with the drinks (a practice I am very much against) and couldn't go to the store because I was waiting for a call from a recruiter. A dim memory of having unsuccessfully made this once before and a quick look through fridge, pantry and freezer yielded the following snack.
This tastes vaguely like Chinese Char Shiu, so much so that I may add a pinch of five-spice next time, and is not for the health conscious. When I make this again, rather than the pancetta that I used, I will lay in thick-cut bacon for next time. I think the cooked rashers would look pretty served standing up in a glass or jar, as opposed to my slightly ominous looking stack of what ended up being yummy sugar and spice glazed pancetta chips.
The following recipe serves 4 as a light munchie to serve with drinks prior to going out to dinner. Multiply as needed based on number of guests.
16 whole rashers thick cut bacon or 10 quartered pancetta rounds
1/3 cup brown sugar
red pepper flakes to taste
Preheat the oven to 220.
Line a baking tray very well with foil or parchment paper. Lay your bacon or pancetta on the baking tray; do not let the pieces touch.
Mix the brown sugar with the red pepper flakes and spread evenly over the top of the meat pieces. Place in oven and go about your business.
Check after 30 minutes and turn the pieces over. The brown sugar will have melted into a syrup; feel free to run the meat through it before turning. Bake for an additional 10-20 minutes until all the fat has rendered and the meat is cooked through. The end result should be cooked but still chewy looking - you are not making beef jerky.
Remove from oven and allow to cool before serving.
