Pink Peppercorn Bacon
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This pink peppercorn bacon offers a sophisticated twist on a breakfast classic, combining the salty richness of thick-cut rashers with the bright, floral heat of crushed peppercorns. By oven-baking the bacon on wire racks, the fat renders away perfectly, leaving you with a consistently crisp texture and a beautifully spiced crust that traditional frying simply cannot achieve.
As a naturally dairy-free option, this versatile side dish is an excellent addition to a weekend brunch spread or a gourmet sandwich. The vibrant hue of the pink peppercorns makes for an attractive presentation, while the combination of heat and salt provides a savoury depth that pairs wonderfully with maple syrup or poached eggs. Use high-quality smoked bacon for the best depth of flavour.
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Ingredients for Pink Peppercorn Bacon
900g thick-cut bacon (about 16 slices)
2 tablespoons cracked pink peppercorns
1 tablespoon coarsely ground black pepper
How to make Pink Peppercorn Bacon
Place racks in upper and lower thirds of oven; preheat to 204°C. Line 2 rimmed baking sheets with foil and fit with wire racks. Place bacon on racks and sprinkle with half of pink and black pepper. Bake 15 minutes, turn, sprinkle with remaining pink and black pepper, and rotate baking sheets. Bake bacon until brown and crisp, 15–20 minutes longer.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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