How to Crisp Lardons
To get crisp lardons, start them in a cold pan with a splash of water and cook over medium heat until the fat renders completely and the edges turn deep mahogany brown. The water evaporates as the fat melts, ensuring the meat crisps evenly without burning or toughening prematurely.
Control the heat to avoid bitter meat.
Keep the heat moderate. If the pan gets too hot too fast, the outside will char while the center remains flabby.
- heavy-bottomed stainless steel or cast-iron skillet
- slotted spoon
- paper towel-lined plate
What goes in.
- 8 ozslab bacon or pancetta, cut into 1/4-inch thick batons
- 2 tbspwater
Rendering the fat
By starting with a cold pan, you encourage the fat to liquify before the protein firms up. This results in an even, crunchy texture throughout the lardon.
The method.
Place the lardons in a cold skillet.
Add two tablespoons of water to the pan. The water conducts heat and helps distribute it while the bacon is still raw.
Bring to medium heat.
As the water simmers away, the fat will begin to pool in the skillet. Keep the lardons in a single layer.
Fry until golden and crisp.
When the fat is clear and the lardons have achieved a dark, rustic brown color, they are ready. This usually takes 10 to 12 minutes.
Drain the lardons.
Use a slotted spoon to transfer them to a paper towel. Let them rest for two minutes; they will harden further as they cool.
Other turns to take.
Herbed Lardons
Add a sprig of fresh thyme or a crushed clove of garlic to the fat during the last two minutes of frying.
When it doesn't go to plan.
Save the rendered fat in a jar in your fridge; it is excellent for roasting vegetables or frying eggs.
If using pancetta, skip the extra water as it often has less moisture than standard bacon.
Uniformity is key—try to cut your batons to the same size so they all finish at the same time.
The ones that keep coming up.
How do I know when to stop cooking?
Look for the color. You want a deep, burnt-sienna brown. If the lardons are still pale or pink in the center, they will be chewy rather than crisp.