Soy Ginger Braised Slab Bacon

Soy Ginger Braised Slab Bacon


Prep Time

Total Time

Gluten Free





This recipe was created by student Chef Gabriella O'Neil participating in Jeunes Chefs Rôtisseur competition. These student chefs worked hard to develop delicious dinner recipes featuring our Jones Dry Aged Cherrywood Smoked Bacon Slab and some of the Jones team were lucky enough to judge the competition. We're giving you the details on the bacon-focused portions of their recipes, but don't miss out on seeing their full recipes!

For the full recipe, click here.

Cherrywood Smoked Slab Bacon

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Half Slab

Product Information


4 6oz squares, Cherrywood Smoked Bacon Slab, fat reserved
4 C chicken stock
1/4 C canola oil
1 C soy sauce
1 orange, peel/juice
4 Tbsp ginger, minced
2 Tbsp shallot, minced
6 Tbsp brown sugar
2 Tbsp molasses
2 C heavy cream


Soy Ginger Braised Slab Bacon Prep Directions

Step 1

Heat up chicken stock. Cut slab bacon into 6 ounce square portions, scoring the top fat in a crosshatch pattern.

Step 2

Render bacon, starting in a cold, medium sized sautoir.

Step 3

Turn bacon frequently to render each side.

Step 4

Once bacon is fully rendered, pour chicken stock over it to cover about halfway, bring it to a simmer, cover and braise in a 350°F oven for about 1 hour, until it is fork tender.

Soy Ginger Reduction:

Step 1

Finely mince the shallot and peeled ginger. Peel the orange, discard any white pith on the peel. Finely mince the orange peel.

Step 2

First, sweat the shallot, ginger, and orange peel in canola oil for 5 minutes, until soft and aromatic.

Step 3

Add in the soy sauce, and then whist in the brown sugar and molasses. Bring to a low simmer for 6-10 minutes.

Step 4

Blend the sauce in a Vitamix until fully smooth.

Step 5

Return the sauce to a clean pot and slowly whisk in 1 cup of heavy cream to finish. Taste. Reserve hot in water bath.

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