1 teaspoon veggie oil
6 oz. bacon, cut into 1/4-inch pieces
1 3/4 teaspoons cane sugar
1 1/4 teaspoon tamari
3 cloves garlic, thinly sliced OR 1 tablespoon minced from jar
12 oz. broccoli, florets and stalks cut into 1/4-inch pieces
12 oz. cauliflower, florets and stalks cut into 1/4-inch pieces
2 tablespoons pure maple syrup
Place a wok or large skillet over medium high heat. Add the
vegetable oil and sliced bacon to the pan and stir-fry until golden and
crisp, about 2 minutes.
Sprinkle the sugar over the bacon and toss. Immediately and carefully
add 1/4 teaspoon tamari and continue
to stir-fry until the bacon is glazed, about 30 seconds. Transfer the
bacon to a bowl with a slotted spoon.
Add the garlic and a pinch of salt to the drippings in the pan and
stir-fry until fragrant, about 30 seconds. Then, add the cauliflower and
broccoli pieces and cook until tender and crisp on the edges, perhaps 2
to 3 minutes.
Sprinkle 1 tablespoon of sugar over the vegetables and toss to coat.
Add 1 more tablespoon tamari and the candied bacon to the pot and stir
When the pan starts to look dry, reduce the heat to a simmer and
finish off by stirring in the 2 tablespoons pure maple syrup. Cook for
approximately 1 minute and serve.
bacon recipe courtesy of: Allaina, 3 Munching Monkeys, May 7, 2011
1 1/4 cups kosher salt
3/4 cup sugar
For the maple black pepper bacon chutney:
1 slab bacon (about a pound), cut into medium dice
1 small onion, diced
3 cloves garlic, minced
1 cup maple syrup
2 tablespoons black pepper, coarsely ground
1 tablespoon mustard powder
2 cups apple juice
1 bay leaf
salt, to taste
Combine all ingredients for the brine. Add the pork chops to the brine and let sit for 12-18 hours. In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent. Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste. Drain pork from the brine and pat dry before grilling. Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side. Cook to desired doneness and top with the warm bacon chutney.