Crispy Crunchy Pig Candy Sriracha Baked Beans

Total Time:
2 hr 15 min
Prep:
15 min
Inactive:
30 min
Cook:
1 hr 30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Three 21-ounce cans spicy baked beans, such as Bush's Sriracha Beans
  • Pig Candy, recipe follows
  • 2 cups crispy wontons
  • Pickled Red Onion, recipe follows
  • 2 tablespoons thinly sliced scallion greens
  • 2 tablespoons toasted sesame seeds
  • Pig Candy:
  • Nonstick vegetable oil spray, for spraying the baking sheet and wire rack
  • 2 cups light brown sugar
  • 12 to 14 slices medium-cut applewood-smoked bacon (not thick cut, but not paper thin)
  • Pickled Red Onion:
  • 1 cup red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 red onion, sliced
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.


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    This recipe is featured in:

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