Roasted Bacon with Herbs and Rhubarb Glaze (optional version) - photo 1
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Roasted Bacon with Herbs and Rhubarb Glaze (optional version)

Pikantne Main Dishes Regional Cuisine of Poland 45 min Medium 19 wyświetleń ~48.07 PLN - (0)
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Description

Juicy pork belly with crispy skin, seasoned with a mix of fresh and dried herbs inspired by Polish cuisine. The dish combines the traditional flavor of bacon with a spring, slightly tangy twist in the form of rhubarb glaze (optional). The pork belly is roasted in two stages: briefly at a high temperature to tighten the skin and make it crispy, then longer at a lower temperature to keep the meat tender and juicy. Serve with buckwheat or barley and young vegetables (asparagus or arugula salad). The dish looks impressive on a board or large platter: golden brown skin, a golden color, and herbal green accents.

Ingredients Used

Ingredients (11)

Servings:
4
  • Pork bacon 800 g
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 16 g
  • Black pepper 4 szczypty (~2 g)
  • Thyme 30 g
  • Marjoram 2 g
  • Rosemary 15 g
  • ✨ Opcjonalne
  • Honey 30 ml
  • Mustard 15 g
  • Rhubarb 150 g
💰 Szacowany koszt dania: ~48.07 PLN (12.02 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Take the bacon out of the fridge 20 minutes before cooking to let it reach room temperature slightly (this shortens the cooking time and allows the meat to heat evenly). Prepare a large piece of foil or a cutting board. Place the bacon skin-side up. Using a sharp knife, score the skin at intervals of about 1 cm, just down to the layer of fat — do not cut into the meat. The cuts should be in a grid pattern or parallel lines. Pat the skin dry with a paper towel.

Ingredients: Pork bacon
Use a sharp, narrow knife for the cuts. Hold the knife at an angle of about 30° to the skin and cut gently; too deep cuts will cause the juices to escape. A board measuring at least 30x20 cm will make maneuvering easier.
2

Rub the skin and meat evenly with salt (use about 16 g of salt) and freshly ground pepper. Finely chop the garlic (smashing it with the flat side of a knife works too) and mix it with canola oil (15 g). Chop the leaves of thyme and rosemary (removed from the stems) and mix them with marjoram. Massage the mixture of oil and garlic into the meat side of the bacon and lightly onto the skin as well (the skin should be rather dry — use only a thin layer of oil).

Ingredients: Salt, Black pepper, Garlic, Rapeseed oil, Thyme, Marjoram, Rosemary
Use a small bowl and a spoon to mix the herbs. If you have disposable gloves, put them on — this will make it easier to evenly distribute the spices and keep your hands clean.

Baking - preheating the oven

3

Set the rack in the middle position of the oven. Preheat the oven to 230°C (top-bottom) or 220°C on the convection setting. Place a baking sheet lined with parchment paper or a rack with a baking tray underneath (to catch the fat). Lay the bacon skin-side up on the baking sheet or rack, so that air can circulate around it and the skin crisps up better.

Ingredients: Rapeseed oil, Pork bacon
The best is a baking tray with edges of 2-3 cm lined with baking paper. If you have a baking rack, place it on the tray — the fat drips off, and the bacon has better air circulation.

Baking - high temperature

4

Place the bacon in the preheated oven and bake for 20 minutes at 230°C. The goal is to achieve a strong browning and crisping of the skin — during this time, the fat will start to render, and the skin should begin to crack and turn golden. Keep an eye on the oven through the glass — if the skin starts to darken too much, reduce the temperature by 10–20°C.

Ingredients: Pork bacon
Use kitchen gloves to take out the tray. If you have a meat thermometer, do not insert it yet — this is the crust formation stage. A typical baking tray or dish measuring 30x20 cm is sufficient.

Baking - lower temperature

5

Reduce the temperature to 160°C and bake for another 20 minutes. This will ensure that the meat inside is tender and juicy, while the skin remains crispy. After this time, check the internal temperature in the thickest part — it should be around 70–75°C; if you don't have a thermometer, pierce the meat in the thickest part with a knife: the juices should run clear, not pink.

Ingredients: Pork bacon
Use a kitchen thermometer — it's the most reliable way to check readiness. If the temperature hasn't reached 70°C after 20 minutes, bake for an additional 5–10 minutes. Don't bake too long, as the meat will become dry.

Glaze (optional)

6

If you are making rhubarb glaze: in a small saucepan, place chopped rhubarb (150 g), honey (30 g), and mustard (15 g). Heat over low heat for 6–8 minutes, stirring until the rhubarb softens and the ingredients combine into a thick, slightly sticky glaze. Strain through a sieve if you prefer a smooth consistency. 3 minutes before the end of baking (lower temperature stage), brush the top of the bacon with a thin layer of glaze and return it to the oven — this will give it shine and a slight sweet-tart contrast.

Ingredients: Rhubarb, Honey, Mustard
Use a small saucepan with a diameter of 16 cm and a wooden spoon. For the version without rhubarb, simply combine honey with mustard. You can also add more honey if you prefer sweeter notes.

Resting and Slicing

7

Remove the bacon from the oven and let it rest for 5 minutes on a cutting board — loosely cover it with aluminum foil. Resting allows the juices to distribute evenly. After 5 minutes, slice the bacon with a sharp knife into pieces about 1 cm thick, cutting across the grain of the meat.

Ingredients: Pork bacon
Use a sharp, long chef's knife and a stable cutting board. Do not cut immediately after taking it out of the oven — the juices will flow out, and the meat will become less juicy.

Serving

8

Arrange the slices of bacon on a platter, drizzle with any juices from the roasting pan, and garnish with fresh thyme or rosemary leaves. Serve with buckwheat or barley and spring vegetables (e.g., blanched asparagus, young carrots) along with a fresh salad.

Ingredients: Thyme, Rosemary, Mustard
Serve on a warmed platter to keep the bacon warm longer. Additionally, you can add mustard on the side for guests or extra glaze.

Fun Fact

💡

In traditional Polish cuisine, bacon was one of the basic forms of preserving pork — smoked and roasted bacon often accompanied meals in the countryside. Adding a sour ingredient (like rhubarb) is a modern twist that highlights the richness of the meat.

Best for

obiad niedzielny spotkanie rodzinne przyjęcie wiosenne

Tips

🍽️ Serving

Serve the slices on a warm platter, alongside buckwheat or spelt and young vegetables. For contrast, serve a slightly tangy salad with arugula and lemon or an additional rhubarb glaze. If you want to serve the dish at a family table, slice the bacon beforehand and arrange the slices in layers on a board.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. Reheat in an oven preheated to 160°C for 8–10 minutes to restore some crispiness to the crust. Do not freeze previously glazed bacon — the glaze will lose its texture after thawing.

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