If you like sweet and salty combinations you will love this Maple Sriracha Bacon recipe. Super simple and with a little kick this Maple Syrup Sriracha Sauce takes your bacon to a whole new level…
Maple Sriracha Bacon Ingredients
- Streaky Bacon – this is always my bacon of choice as it has more fat and more flavour in my opinion but you can use back bacon or unsmoked if you prefer.
- Sriracha Sauce – I used the uni-eagle brand of sauce but you can use your favourite. You can also experiment with your favourite hot sauces!
- Maple Syrup – I used very dark maple syrup here as it is my favourite but you can use your preferred grade of maple, some like the lighter amber grades of maple syrup. If you don’t like maple syrup you could substitute it with honey or another liquid sweetener of your choice.
How to Make Sriracha Maple Bacon
This ‘recipe’ is so simple and so quick:
Make The Glaze
- Combined the maple syrup and sriracha sauce and whisk gently till well combined
- Brush the glaze liberally onto both sides of the bacon rashers
- Flip the rashers halfway through cooking to ensure even cooking, basting with any remainder of the glaze
This bacon recipe is so damn tasty and can be enjoyed on it’s own as a snack or for breakfast. It’s so easy and you can adjust it to your own taste if you want it spicier or sweeter. I love the texture of the bacon, the maple syrup helps to keep it moist and slightly chewy with a touch of crispiness around the edges. It reminds me of beef jerky but with bacon! This one is so simple yet so good it would be a sin not to give it a go!
Maple Sriracha bacon
Sweet, spicy and salty bacon – so easy and sooo tasty!
Servings 4
Ingredients
- 14 rashers smoked streaky bacon
- 1 tbsp Sriracha Sauce
- 4 tbsp Maple Syrup
Instructions
- Line a baking tray with greaseproof paper, place a rack inside the tray if you have one
- Preheat oven to 180°C
- Add Sriracha sauce and Maple Syrup to a small bowl and whisk togethor till well combined, tasting and adjusting if necessary
- Place bacon rashers on the baking tray and brush one side with the glaze using a pastry brush
- Turn the rashers over and repeat the process
- Place the tray into the oven for around 30 minutes, turning the bacon halfway through ( if you have any glaze left you can brush on the remainder at this point)
- Remove the bacon when cooked and crisp
