This is more of a technique than a recipe, but this is one of the most important techniques in your cooking armoury, because there is nothing better than perfectly cooked, crispy bacon!
I prefer to use dry-cured belly bacon (streaky bacon) for this, but if you prefer something less fatty (I do not know why??) you can use back bacon (just be careful because back bacon is dry and will crisp much quicker).
Please also follow the recipe carefully – the addition of WATER may seem counter-intuitive, but this is the most important step to get the bacon crispy because this is how you render the fat properly. When the fat is rendered you get crispness.
In a future recipe I will show you how to make your own dry-cured bacon at home – much better than the store bought commercial crap!
TOP TIP: When you have finished cooking the bacon you will notice that you have a lot of bacon fat in the pan. Pour it into a jar and keep in the fridge. Every time you make bacon, harvest the fat like this. You can use this fat when cooking other dishes instead of butter or oil. It’s great for browning or frying meat.