Bacon Tower
3 servings
60 minutes
Bacon tower is an exquisite European dish where the classic taste of bacon is revealed in new shades thanks to a complex marinade of red wine, spices, and aromatic herbs. The origins of this dish can be traced back to culinary traditions where the art of combining meat and wine sauces was passed down through generations. The marinated bacon acquires a rich flavor with subtle notes of anise and ginger, while the final coating of sesame oil gives it an appetizing shine. Sliced into long strips and arranged in a tower, it becomes a true centerpiece on the table. This dish pairs perfectly with a side that complements its complex flavor—such as creamy mashed potatoes or vegetables roasted with herbs.
1
Pour 2 cups of water into a pot, add 1 star anise, a small piece of crushed ginger root, 1 bay leaf, and 1 finely chopped onion, bring to a boil, then pour in 0.5 bottle of red dry wine, add soy sauce, brown sugar, and red hot pepper to taste, heat the mixture and taste the marinade: it should be harmonious, with no component overpowering the taste and aroma of the others.
- Water: 2 glasss
- Anise (star anise): 1 piece
- Ginger root: 1 piece
- Bay leaf: 1 piece
- Onion: 1 head
- Red dry wine: 500 ml
- Soy sauce: to taste
- Brown sugar: to taste
- Chili pepper: to taste
2
Soak a square piece of raw bacon weighing about 400 grams in marinade and cook until the meat lightens.
- Bacon: 400 g
3
Remove from heat and let it sit for 2 hours for the bacon to absorb the flavor and aroma of the marinade and turn a red-yellow color.
4
Bring the bacon in the marinade to a boil again, remove it, let the liquid drain, and while the bacon is hot, rub it with vegetable oil (preferably sesame oil) for shine.
- Bacon: 400 g
5
Then place the bacon on the board and cut it around the perimeter into strips no thicker than 1.5 cm with a long, thin, and very sharp knife, without interruption.
6
Starting from the center, stack the bacon in a tower on top of the garnish mound.