Plantation Pigs Best Bacon Sarnie

Superior bacon fried to crispy perfection is the backbone of Tom Parker Bowles' bacon sandwich
By Tom Parker Bowles
Plantation Pigs Best Bacon Sarnie
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 tbsp oil, or small knob of lard
  • 6-8 rashers plantation pigsrindless smoked bacon, or unsmoked back or streaky bacon (thick-cut)
  • 4 thick slices white bread
  • tomato ketchup, or brown sauce

Tips and Suggestions

it's best to buy dry-cure bacon if you can, as less water is released when frying, ensuring really crisp fat (the best bit) and a better flavour.


1. First prepare the bacon by using scissors to snip a few small cuts in the fat around each bacon rasher - this will help achieve a crisp edge and stop the fat from curling up too much when cooking.

2. Heat the oil or lard in a large frying pan over a medium heat and fry the bacon for about 3-4 minutes on each side, or until it's as crispy as you like.

3. Remove the bacon and divide between 2 slices of bread. Spread either tomato ketchup or brown sauce on to the remaining 2 slices and put sauce-side down in the pan. Leave for about a minute to absorb all the juices in the pan.

4. Assemble the sandwiches and eat while the bacon is still warm.

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