Recipe courtesy of Jeff Mauro
Crispy Crunchy Pig Candy Sriracha Baked Beans
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- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 663
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 11 g
- Sugar
- 39 g
- Protein
- 23 g
- Cholesterol
- 31 mg
- Sodium
- 572 mg
- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 663
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 11 g
- Sugar
- 39 g
- Protein
- 23 g
- Cholesterol
- 31 mg
- Sodium
- 572 mg
Ingredients
Pig Candy:
Pickled Red Onion:
Directions
- Preheat the oven to 400 degrees F.
- Pour the beans into a 9-by-14-inch glass baking dish. Bake until bubbly and slightly brown around the edges, about 25 minutes. Top the beans with an even layer of Pig Candy, then an even layer of the crispy wontons, then an even layer of Pickled Red Onion. Finally, garnish with scallion greens and sesame seeds.
- Serve as a side dish or as a main course with steamed rice!
Pig Candy:
- Preheat the oven to 275 degrees F. Fit a baking sheet with a wire rack and spray with vegetable oil spray.
- Put the brown sugar in a pie dish. Gently press each slice of bacon into the sugar until coated (there can be patches of uncoated bacon; it does not need to be 100 percent coated). Work quickly, as the brown sugar can compromise the moisture of the bacon and impede caramelization.
- Put the coated bacon on the wire rack. Bake, rotating the baking sheet halfway through, until super crispy and golden, 50 to 60 minutes depending on the oven and thickness of the bacon. Remove from the sheet to prevent sticking and let cool on a new surface.
Pickled Red Onion:
- Bring the vinegar, sugar, salt and 1/2 cup water to a simmer in a saucepan. Add the onions and take off the heat immediately. Let cool in the pickling liquid. Store in an airtight container in the fridge for up to 2 weeks.
