International Bacon Day

Saturday, September 5 is International Bacon Day.

However, a lot of bacon sold in Australia is made from imported pork.

Why not help Australian pork farmers by buying Australian-made bacon?

Here are some recipes to inspire you and for more ideas, visit www.pork.com.au

Enjoy an indulgent breakfast with maple, bacon, cinnamon and pecan pancakes or relax on the couch with bacon and caramel popcorn.

Remember Aussie Bacon Bites Best!

Maple Bacon Cinnamon and Pecan Pancakes

250g Australian rindless middle bacon rashers

¼ cup brown sugar
½ cup maple syrup

2 cups plain flour

2 tbsp caster sugar

1 tbsp baking powder

1 tsp ground cinnamon

2 eggs, whisked

350ml milk

1/3 cup pecans, finely chopped, plus extra to garnish

softened butter and olive oil, for pan frying

Preheat oven to 160°C.

Place bacon in a single layer on a baking tray lined with baking paper. Sprinkle with half of the brown sugar. Bake for 10 minutes. Turn bacon and sprinkle with remaining brown sugar. Bake for a further 10 minutes or until sticky and golden. Set aside on a tray to cool completely.

To make the bacon-infused maple syrup for drizzling, finely chop one of the baked bacon rashers and place in a small saucepan.

Pour in maple syrup and simmer over low heat for 15 minutes.

Meanwhile, make the pancake batter.

Place flour, sugar, baking powder and cinnamon in a large bowl. Make a well in the centre and add eggs and milk. Whisk with a fork until a smooth batter forms. Stir in pecans.

Place a ½ tsp butter and a drizzle of oil in a large non-stick frying pan over medium-high heat.

Once butter melts, swirl pan to coat. Cooking one pancake at a time, pour a heaped 1/3 cup of batter into pan and cook for 2 minutes or until small bubbles appear on the surface. Flip and cook for a further 1 minute or until golden and cooked through. Set aside on a plate, covered with foil to keep warm. Repeat with butter, oil and remaining batter to make 8 pancakes.

Serve pancakes with sticky bacon rashers and drizzle with warmed bacon-infused maple syrup.

 

Bacon and caramel popcorn

250g Australian rindless middle bacon, excess fat removed and thinly sliced into matchstick-sized strips

80g packet popped popcorn

1 cup firmly-packed brown sugar

¼ cup honey

50g butter, chopped

¼ tsp bicarbonate of soda

Heat a large non-stick frying pan over medium heat. Add bacon (no need for oil) and cook, stirring occasionally, for 10 minutes or until bacon is golden and crispy. Drain on paper towel and set aside.

Meanwhile, line a large baking tray with baking paper. Place popcorn into a large heat-proof bowl. Set aside.

To make caramel, combine sugar, honey and butter in a small saucepan over medium-low heat and cook, stirring, until butter has melted and sugar has dissolved.

Increase heat to medium-high and bring to a simmer. Reduce heat and continue to simmer for a further 7 minutes, or until mixture is golden and lava-like.

To test if the toffee is ready, add a drop of the hot caramel to a glass of cold water - it will quickly harden if ready.

Stir in bicarbonate of soda and bacon. Quickly pour caramel over the popcorn and using two metal spoons, toss to coat popcorn.

Spoon popcorn mixture onto prepared tray, spreading out to cover tray. Set aside for 15 minutes or until caramel has set.

Break into bite-size pieces and serve.