3568. HONEY-PEPPER BACON POPS

makes 12 servings


12 8-inch wooden skewers

1/2 cup honey

1 tablespoon soy sauce

2 teaspoons Chinese five-spice powder

1 teaspoon freshly ground black pepper

1 16 ounce package thick cut bacon

Texas toast, toasted (optional)

Comb honey (optional)

 

Soak wooden skewers in water for 30 minutes. Drain just before threading on bacon. Meanwhile, preheat oven to 400 degrees F. For honey-pepper, in a small saucepan warm honey to liquid; stir in soy sauce, five-spice powder, and pepper. Set aside. Thread each bacon slice on a skewer; lay kabobs on rack of broiler pan. Bake for 15 minutes. Remove from oven. Brush generously with honey-pepper, turning to coat each side. Return to oven. Bake 5 minutes longer or until crisp. Serve with Texas toast and comb honey.

 

 

bacon recipe source: Better Homes and Gardens 

3031. BACON-PORK POPS on LEMONGRASS STICKS

yields 12 pops


1/2 pound thin-cut bacon, minced

1 pound ground pork butt
2 cloves garlic, grated
1 tablespoon minced fresh cilantro
1 teaspoon grated peeled ginger
1 teaspoon sugar
2 tablespoons soy sauce
Kosher salt and freshly ground pepper
4 stalks lemongrass, cut into twelve 4-inch sticks
Sweet chili sauce, for dipping

 

Preheat the broiler. Lightly mix the bacon, ground pork, garlic, cilantro, ginger, sugar and soy sauce in a large bowl and season with salt and pepper.

Dampen your hands. Form the meat into 12 balls. Thread a piece of lemongrass halfway through each ball; press the meat mixture down the stalk to form a sausage-like shape, leaving some of the stalk uncovered for the handle.

Put the pops on a foil-lined broiler pan and broil until golden brown, 3 to 4 minutes per side. Serve with sweet chili sauce.

 

bacon recipe courtesy of: Billy Rodger, Food Network Magazine