Ingredients
For 4 servings
- 8 slices regular-cut pork bacon About 8 ounces; cook four slices per batch in a 1000-watt microwave as a starting point.
Equipment
- Microwave-safe dinner plate Large enough for four strips in one layer.
- Paper towels Use fresh towels for each batch.
- Kitchen tongs and oven mitts The plate and fat become very hot.
Instructions
Cook the bacon
- Line a large microwave-safe plate with two paper towels. Arrange four bacon strips in a single layer without overlapping. Cover loosely with another paper towel.
- Microwave on high for 2½ minutes. Check through the door, then continue in 20–30-second intervals until the strips look browned and the edges are firm, about 3–4 minutes total for a batch in a 1000-watt microwave. Time varies with thickness and microwave power; stop if bacon smokes.
- Use oven mitts to remove the hot plate. Transfer the strips with tongs to a clean paper towel and let stand about 1 minute; they firm up as they cool.
- Carefully replace the greasy towels with fresh ones and cook the remaining four strips the same way. Let the rendered fat cool before disposing of it. Serve two slices per person.
Nutrition
Serving: 2slicesCalories: 90kcalProtein: 7gFat: 7gSaturated Fat: 2.5gCholesterol: 20mgSodium: 350mg
Video
Notes
Timing: Microwave wattage, plate size and bacon thickness change cooking time. Start with the shorter interval and continue until the bacon is fully cooked and crisp to your liking; never leave the microwave unattended.
Storage: Cool promptly, refrigerate in a covered container at 40°F or below and use within 4–5 days.
Nutrition: Approximate values per two slices are based on a representative original-bacon label; brands and fat rendered during microwave cooking vary.
Cost: About US$4.80 for eight slices, estimated from roughly 8 ounces of a 12-ounce pack priced near US$7.28. Prices vary by store and date.
Video companion: Mr.Wrath demonstrates microwave bacon and notes that power and thickness change the timing. Follow this card’s measured paper-towel method and visual cues.
