Balsamic Bacon©


  • Thick cut smoked back bacon (21.1oz-600g)
  • 8.4fl oz-250ml balsamic vinegar
  • 2 tablespoons dark brown soft sugar
  • 2 teaspoons black pepper
  • ½ teaspoon dried sage
  • ½ teaspoon hot chilli powder
  • 1 tablespoon cornflour


  1. Pre-heat oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven. Place half of the bacon onto the roaster. Pop into the oven for 10 minutes
  2. Meanwhile, place all of the remaining ingredients into a small saucepan and combine. Place over the hob at a medium temperature and stir until the sugar has dissolved. Add the cornflour and keep stirring until the sauce has thickened. Remove from the heat and pour into a mixing bowl
  3. Once ten minutes has passed, remove the bacon from the oven and set on a plate. Place the second lot of bacon onto the roaster and pop into the oven for 10 minutes. Whilst the second batch of bacon is cooking, coat each piece of already cooked bacon in the marinade
  4. Once the second batch is cooked, remove and place on a plate as before and return the first batch of coated bacon to the roaster and pop into the oven for 10 minutes. Repeat the marinade process with the second batch of bacon and cook that for 10 minutes also, when the first batch is complete
  5. Serve and enjoy hot or cold

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