44 Amazing Bacon Pairings For You To Try
· April 9, 2021

What goes well with Bacon?

After spending hours scouring recipe books and conducting tasting experiments, I've found the following flavor pairings all go well with Bacon. Click on any match to view its flavor matches.

  • Apple

    E.g. Æbleflæsk.At Christmas the danish like to serve a dish called Æbleflæsk. Made by roasting cured salty pork or bacon and adding it to a butter fried mixture of apples, onions and thyme before layering it over rye bread and served with a glass of beer or snaps.

  • Asparagus

    E.g. Bacon wrapped asparagus.> The best asparagus dish I have encountered recently was at a food stall in Fukuoka, in Kyushu, Japan, where the spears came wrapped in very thin belly pork and grilled. (I thought it was streaky bacon until I tucked in.) The meat was sliced barely thicker than a sheet of paper and coiled around the meat like a ribbon round a maypole. It then sat on the grill, the fat from the pork basting the spears as they cooked and sending clouds of smoke heavenwards. I ate six at one sitting which, if you have seen the size of the asparagus in Japan, you will know was a little excessive.”

    Nigel Slater “a year of good eating”
  • Banana

    E.g. The Elvis Presley Sandwich.If you haven't tried the Elvis Presley sandwich you simply haven't lived - though Elvis himself might have lived a little longer if hadn't eaten so many.

    Elvis's mother would cook Elvis this sandwich by layering peanut butter, sliced bananas and crisply bacon between two slices of bread and then frying it on a griddle. His cook would even fry it in lard!

  • Cabbage

    E.g. Okonomiyaki.Go to Hiroshima in Japan and you will see plenty of joints specializing in this savoury pancake.

    The batter is made of a mix of noodles, fatty pork belly, cabbage, spring onion and several other ingredients and is slowly cooked in front of you by the cook. It's topped off with a sweet savoury sauce.

  • Corn

    E.g. Bacon, cashew and caramel corn.When pairing ingredients it's very easy to get trapped into thinking of them in their common form.

    Corn is a great example of this. When considering corn with bacon it's easy to just think fresh corn in soups or salads but you also have other avenues with the other forms such as popped corn.

    "Errm pop corn is hardly exciting" you may grumble but Theresa Gilliam's decadent use of pop corn with bacon will change your mind.

    As she says

    This is a very speical caramel corn, so save it for very special movie nights or events. Theresa Gilliam - "Bacon 24/7"

    Her recipe calls for popped corn to be mixed with bacon bits, salted cashews, butter, apple brandy and heavy cream.

  • Egg

    E.g. Bianco pizza ( bacon and eggs ).Eggs and bacon needn't only be for breakfast. Nor does pizza always need to be made with tomato sauce. Michael Ruhlman demonstrates these simultaneously with his egg and bacon Bianco pizza recipe.

    I will wager that they [eggs and bacon] are even better when served on a pizza. Eggs and bacon—with melted cheese? To quote Emeril, “Oh, yeah, babe.” And the crust makes a handy tool for swiping up the yolk that spills onto the plate. ” Michael Ruhlman “Ruhlman's Twenty”

    He rolls out freshly made dough into a thin base, spreads it generously with fine olive oil before topping it with mozzarella and bacon. After cooking in the oven until two thirds done, he dents the base with a ladle in 3 spots to create little wells for the raw eggs. Then its back in the oven to cook the eggs so they are still runny on the inside. Topped with peppery rocket leaves and seasoned.

  • Haricot / Navy / White Bean

    E.g. Caldo Gallego.In Galicia in Spain they have a soup called Caldo Gallego which literally means "Galician broth".

    White beans are boiled with a bone of ham, chopped bacon and chorizo and a little pork back fat to add extra flavor. Potatoes are added to thicken the soup and fresh greens such as kale are added near the end of cooking.

    Rick Stein describes the dish:

    If you're even unsure what to choose for a starter in Galicia, go for the caldo, as it's always good. In the genre of comforting soups this is one of the best.

    Rick Stein "Rick Stein's Spain"
  • Leek

    E.g. Bacon, leek and potato soup.A classic soup which uses three simple base flavors to do all the talking. Sauteed leeks and bacon in butter, backed by a simple stock and sauce thickening potatoes makes this a classic comfort food.

  • Lentils

    E.g. Lentils a la Dijonnaise.Bacon tastes terrific with lentils. The French have a great one-pot dish called Lentils a la Dijonnaise that combines lentils and bacon with aromatic vegetables and plenty of dijon mustard. Watch how to make it here on the French Cooking Academy

  • Mushroom

    Why this pairing works:Musty, earthy mushrooms beautifully envelop the smokey, caramel notes of bacon. The salt in bacon also pulls out all those wonderful meaty mushroom flavors that ooze out after gently cooking them in a pan.

    E.g. The British breakfast.The British breakfast often includes gently fried mushrooms along with the usual streaky bacon and egg. Hands down the best meal for a hangover, but probably not the healthiest.

  • Orange

    E.g. Orange glazed bacon .Transform your bacon by applying a simple glaze created with the juice of fresh oranges and honey. Stick the rashers in the oven and roast.

  • Pea

    E.g. Risi e Bisi - pea and pancetta risotto.The classic Venetian risotto "Risi e Bisi" marries peas and pancetta to create a fresh, vibrant dish perfect for welcoming in the spring. The pancetta provides depth with its salty, meaty flavors, whereas the peas add lift and brightness with their sweet vegetal notes. The traditional Venetian way to serve this dish is to add more stock than usual to create a more soupy risotto.

  • Sage

    E.g. Turkey stuffing.I have no idea why people choose turkey for Christmas lunch. It is so dry. The only good thing about eating it is the stuffing and gravy which comes with it. Pour enough on and you can almost imagine it is chicken.

    With that said you sometimes find bacon as one of the stuffing ingredients along with lots of sage, onion and celery. A great match indeed.

  • Spinach

    E.g. Wilted spinach and bacon salad.Coming home on a cold winters night to a warm bacon and salad spinach can lift anyone's spirits. Beyond a simple vinagrette there's not much else you need. The most difficult part is to ensure you don't overcook the spinach.

  • Tomato

    E.g. Japanese bacon and tomato kushi.Down the road from me there's this yakitori joint where the clientele are as dirty looking as the place itself ( I'm one of em ). The food is bloody amazing though.

    One of their offerings is buta-tomato kushi, a common offering in most yakitori in Japan. It means "skewered pork tomato" but unlike the usual offering which involves wrapping fatty pork belly (bacon) around mini tomatoes, this joint uses the bigger standard tomato, wraps it in shiso (a Japanese herb which is like parsley crossed with basil) and then wraps the lot with bacon. It's then skewered twice (to stop it spinning around as you turn it over on the bbq), grilled and served seasoned with a big dollop of mayonaise on the side.