CONTRIBUTED BY: DODIE ANDERSON
1 lb/500g packet of pork bacon, preferably organic
2 Tbsp (or more) coconut oil (92F)
PREPARATION AND COOKING TIME
Prep time: 5 minutes
Cooking time: approximately 10 minutes
Place bacon in a frying pan and spread it out so that each strip will have contact with the pan.
Cook halfway flipping the bacon once.
Remove bacon from pan and pat dry each strip with a paper towel.
Remove bacon fat from the pan.
Melt coconut oil in a pan and return bacon strips.
Complete cooking till crisp and well done.
Pat dry with more paper towels.
SOME TIPS AND COMMENTS
1. Bacon fat is full of polyunsaturated fats (PUFAs) because of what farmers are feeding the pigs, including soy. If you can get pork from a farm where the pigs are raised in the wild, no coconut oil is needed. It just has mostly good fats and less PUFAs. Cooking with coconut oil helps balance out the fat profile with (good) saturated fat. The first half of the cooking process helps melt off and then remove some of the PUFAs.
2. Remember, bacon is a condiment, not a protein source!
6-10 slices with approximately 1-2 pieces per serving
Serve with eggs, French toast or liver or add as a flavoring to dishes.
It stores well in the fridge for 1-2 weeks or you can freeze it.