Viet-Cajun Style Steak Cut Bacon
Ingredients
- 1 package (20 oz) Wright Brand Steak Cut Bacon, Hickory Smoked
- 3-inch piece of lemongrass plus ½ teaspoon lemongrass, finely grated
- 2 ½ teaspoon ginger puree, divided
- 1 teaspoon garlic puree
- 1 cup coconut water
- 2 tablespoons unsalted butter, divided
- 1/2 yellow onion, small diced
- 1 red bell pepper, small diced
- 2 celery stalks, small diced
- ½ teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 2 teaspoons fish sauce
- 1 cup chicken stock
- ½ lime, juiced
- 2 sprigs cilantro, washed and picked
- 3 sprigs Thai basil, washed and picked’
Instructions:
- Preheat an oven to 225F. Place the steak cut bacon in a 9×13 inch baking dish in a single layer.
- Use the back of a knife or other tool to smash the whole piece of lemongrass. This will help release the flavor. In a bowl, mix 1 teaspoon ginger puree, garlic puree, lemongrass, coconut water, and 1/2 cups of tap water. Pour the mixture over the bacon.
- Cover the baking dish with foil and braise the bacon in the oven until the bacon is tender but not falling apart, about 4 hours.
- When the bacon is done, place the pieces on a plate and discard the braising liquid. Refrigerate the braised bacon to chill it.
- While the bacon is chilling, make the sauce. Melt 1 tablespoon of butter in a large skillet over medium heat. Sauté the onion, bell pepper, and celery until the onions are translucent, about 5 minutes.
- Add the grated lemongrass, remaining 1 ½ teaspoon of ginger puree, turmeric, and paprika. Stir and cook for another minute. Add the fish sauce and chicken stock. Simmer and reduce the sauce for 5 minutes.
- Transfer the sauce to a blender and with an opening in the lid. Blend the sauce until smooth, about 2 minutes. Strain the sauce through a fine mesh strainer back into the skillet. (Note: Never blend hot sauce in a closed-top blender.)
- Add the remaining tablespoon of butter and lime juice to the warm sauce. Taste and adjust with salt if needed.
- Sear the chilled bacon in a pan until it’s warmed through, about 2 minutes per side. Cut the bacon into 3-inch pieces and place the finished pieces of bacon on a plate. Garnish with the sauce, cilantro, and Thai basil.
Chef’s Tip: Give the dish an extra crunch by topping with fried onions or Vietnamese rice snacks seasoned with your favorite Cajun spice blend.
