Enjoy crisped lardons—a.k.a. bacon bits—with homemade perogies.
Courtesy of chef Dale MacKay, Ayden Kitchen and Bar, Saskatoon
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.)
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!)
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).
3. In colander, drain. Reserve fat for other uses. Tip: Bacon fat is great for seasoning cast-iron cookware.