ID: 3e48749d...
This recipe faithfully recreates the iconic, mouth-watering breakfast from Studio Ghibli's 'Howl's Moving Castle.' The star of the show is the homemade, thick-cut bacon, cured and smoked from scratch, served alongside perfectly fried sunny-side-up eggs cooked in the rendered bacon fat. It's a simple, rustic, and incredibly satisfying meal that brings a touch of magic to your kitchen.
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Create a wet cure and marinate a 3lb slab of pork belly in the fridge for 3-5 days, flipping daily. → Smoke the cured pork belly until it reaches an internal temperature of 150°F (65°C). → Chill the cooked bacon slab completely, then slice it into thick pieces. → Pan-fry the bacon slices in a cast-iron skillet over medium-low heat until crispy. → Fry eggs directly in the rendered bacon fat and serve the breakfast immediately.
Create a wet cure and marinate a 3lb slab of pork belly in the fridge for 3-5 days, flipping daily. → Smoke the cured pork belly until it reaches an internal temperature of 150°F (65°C). → Chill the cooked bacon slab completely, then slice it into thick pieces. → Pan-fry the bacon slices in a cast-iron skillet over medium-low heat until crispy. → Fry eggs directly in the rendered bacon fat and serve the breakfast immediately.
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Making bacon from scratch is a multi-day process but yields a far superior product in flavor and texture.
Using pink curing salt (Prague Powder #1) is essential for safety and for achieving the characteristic color and flavor of cured bacon.
Chilling the bacon slab completely after smoking is crucial for making clean, even slices.
Cooking the bacon starting from a cold pan over low-to-medium heat allows the fat to render out slowly, resulting in perfectly crispy bacon without burning.
Save the end pieces and scraps from the bacon slab; they are excellent for adding flavor to other dishes like pasta carbonara or baked beans.
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