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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.
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.
Prepare the cure. In a large bowl, combine kosher salt, black pepper, dark brown sugar, distilled water, and Prague powder #1. Whisk thoroughly until all the solids are dissolved.
Place the skinless pork belly into a large zip-top bag. Pour the prepared cure mixture over the pork belly.
Squeeze as much air out of the bag as possible and seal it. Place the bag in a casserole dish or high-walled container and refrigerate for 3 to 5 days. Flip the bag over once each day to ensure even curing.
Prepare for smoking. After curing, the pork belly will be firmer and pinker. Set up a stovetop smoker by placing wood chips in the bottom, followed by the drip tray and the smoking rack.
Place the cured pork belly on the smoking rack. Cover the smoker tightly with its lid or aluminum foil for a better seal.
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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