Lush, fatty pork belly is the primary ingredient in a number of the world’s most addictively delicious preparations, from sweet-glazed Asian pork dishes to good old American breakfast bacon. For an especially appealing side dish, you can combine these two approaches to pork belly by making sweet-glazed brown sugar bacon. The basic technique could not be simpler, requiring less than 30 minutes and no special equipment.

Things You'll Need

Line a large baking sheet with foil, and then again with parchment paper. The foil prevents grease from soaking through to your pan, while the parchment keeps the bacon from sticking to the foil liner.

Preheat your oven to a temperature of 400 to 425 degrees Fahrenheit. The bacon will cook more quickly at the higher temperature, but can also burn more quickly and will require closer attention.

Lay thick-cut bacon in a single layer on the baking sheet, fitting the slices together as closely as possible without overlapping. Scatter brown sugar over the strips in a thin, even layer, covering the entire surface of the bacon. Use a brush or a damp paper towel to remove any stray crystals from the pan’s surface, because they’re likely to burn and create smoke as the bacon cooks.

Slide the bacon into your oven and cook it for 15 to 20 minutes, until the bacon is crisp and the sugar forms a sticky, caramelized glaze. Rotate the pan midway through the cooking time, if one side of the pan seems to be cooking more quickly than the rest.

Remove the pan from your oven. Carefully pour off the surplus bacon fat into an empty can or other heatproof receptacle. Let the bacon rest for 5 minutes, so the glaze can set slightly and become firm; then transfer the bacon to a sheet of brown paper to drain for a few seconds before serving.