STOP Frying Bacon The Old Way - Try THIS Chinese Trick

📗 Get My Complete Chinese Cooking Guides Here: https://chinesekitchensecrets.com/ Most bacon comes out of the pan curled into knots, burnt black in one spot and pale and flabby in the next, with half the strip shrunk away to nothing. I cooked it that way for years until I learned how we handled pork belly on the line, and I stopped for good. In this video I walk through nine things that fix it: how to pick thick cut or dry cured bacon, three or four small nicks along the fatty edge so the strips stay flat, and a quarter cup of water in a cold pan that renders the fat slowly over eight to ten minutes. Then there is the jar. Two tablespoons of honey, a tablespoon of soy, a teaspoon of Shaoxing wine, half a teaspoon of rice vinegar and a pinch of five spice, drizzled over cooked bacon in a turned down pan for just 30 to 40 seconds. I also show you why we never pour bacon fat away, a stir fried cabbage dish built on it, glazed bacon fried rice in eight minutes, and what to do when the glaze burns or sticks. If your bacon curls, spits and disappoints you every morning, this is the way I was taught, and it fixes it. CHAPTERS: 00:00 – Bacon That Snaps 01:13 – What's Coming Up 02:35 – Where I Wrote It Down 04:01 – Dry Cured And Slab Bacon 05:21 – Nicking The Fatty Edge 06:47 – Water First, Then Fat 08:05 – One Layer, Room To Breathe 09:28 – Watch The Bubbles 10:44 – Ways To Use Bacon Fat 11:54 – Stir Fried Cabbage With Bacon 13:13 – Pans To Use And Avoid 14:28 – The Glaze Recipe 15:44 – Forty Seconds Of Glazing 17:08 – The Pan On My Stove 18:23 – Chinese Cured Pork Belly 19:41 – Too Much Heat, Too Fast 21:01 – Fixing What Went Wrong 22:25 – Glazed Bacon Fried Rice 23:44 – The Burnt Sugar Lesson #Bacon #BaconGlaze #ChineseCooking #PorkBelly #CastIronCooking #CrispyBacon #CharSiu #KitchenTips #BaconFat #CookingTechnique