Enjoy crisped lardons—a.k.a. bacon bits—with homemade perogies.
Courtesy of chef Dale MacKay, Ayden Kitchen and Bar, Saskatoon
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ingredients
1
lb(s) (450 g) bacon of your choice (I tend to prefer smokier bacons; if serving with Caramelized Onions, try to stay away from sweeter options, like maple-smoked, as combination can become overwhelmingly sweet)
1
Tbsp (15 mL) olive oil (approx.)
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directions
Step 1
Cut bacon into lardons (I like the textural differences that come into play when they’re on the larger side: smaller dice = crispier lardons. So if you’re the sort who loves bacon bits, cut ’em small!)
Step 2
Heat medium saucepan over medium heat. Add enough oil to cover bottom of pan (this will help get the rendering process going). When pan is hot, add bacon; cook lardons until desired crispness (keep in mind they will crisp up further as they drain, so take them out one stage before where you want them).
Step 3
In colander, drain. Reserve fat for other uses. Tip: Bacon fat is great for seasoning cast-iron cookware.