Boiled Bacon Recipes

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HARTSON'S BACON - BOILED [AMAZINGLY SIMPLE AND QUICK]



Hartson's Bacon - Boiled [Amazingly Simple and Quick] image

Quick and easy way to cook bacon on the stove and retain the taste while still remaining crispy, not taste as salty and you will be able to fully cook bacon to exact crispiness of your choosing.

Provided by Bryan Hartson

Categories     Very Low Carbs

Time 18m

Yield 2 serving(s)

Number Of Ingredients 2

6 slices bacon (more if your pan allows)
1/2 cup water

Steps:

  • Add 6 slices of uncooked bacon to deep pan.
  • Add 1/2 cup water to pan (may add more or less; just cover the bacon). Bacon will move with your fingers easily to position next to each other.
  • Cook on high setting until water boils rapidly.
  • Reduce heat to medium-high until water is boiled from pan.
  • Reduce heat to medium-low; flip bacon.
  • Flip Bacon at about 5 minutes. Move outer pieces of bacon in rotation to middle pan bacon for uniform cooking. Cook to desired Crispness. Your bacon will not be as salty or brittle and the taste will be amazing.
  • Drain on paper towel.
  • Serve as desired.

Nutrition Facts : Calories 109.9, Fat 10.8, SaturatedFat 3.6, Cholesterol 16.3, Sodium 201.7, Carbohydrate 0.2, Protein 2.8

BOILED BACON WITH CABBAGE & CARROTS



Boiled bacon with cabbage & carrots image

A classic. Boiled bacon is always well received, whatever the occasion, but we especially love the leftover sandwiches the next day!

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h20m

Number Of Ingredients 9

1.3kg piece smoked bacon
1 onion , peeled and studded with 6 cloves
large bunch herbs tied together, including bay, thyme and parsley stalks
1 bunch new-season carrots (about 12 in total), scrubbed and trimmed
2 pointed cabbages , trimmed and each cut into 6 wedges
150ml stock , from the bacon
142ml pot double cream
3 tbsp English mustard
handful fresh curly parsley leave, chopped

Steps:

  • Place the bacon in a stockpot with the onion and herbs, then cover with water. Bring to a simmer, then cook for 45 mins, topping up with water if needed. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside. Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.
  • While everything is having its final cooking, make the sauce. Pour the cream into the 150ml stock and bring to the boil. Simmer for a few mins, then whisk in the mustard and parsley. Season with salt and pepper to taste.
  • Remove the meat from the stock, then carve into thick slices. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.

Nutrition Facts : Calories 694 calories, Fat 57 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 4.51 milligram of sodium

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