Equipment
* optional
Ingredients
Main Ingredients
- 400 g green beans, ends trimmed
- 150 g bacon, thin-cut
Sweet & Savory Glaze
- 45 g unsalted butter, melted
- 40 g light brown sugar, packed
- 15 ml soy sauce
- 3 g garlic powder
- 2 g black pepper, freshly ground
Blanching Water
- 2000 ml water
- 15 g kosher salt
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Bring the water to a boil in a large pot and add the kosher salt. Prepare an ice bath in a large mixing bowl and set aside.
Add the trimmed green beans to the boiling water and blanch for exactly 3 minutes until bright green but still crisp.
Immediately transfer the blanched beans to the ice bath using a slotted spoon. Let sit for 2 minutes to halt the cooking process, then drain well and pat completely dry with paper towels.
Divide the dried green beans into 6 equal bundles. Wrap one slice of bacon tightly around the center of each bundle, placing them seam-side down on the prepared baking sheet.
In a small saucepan or microwave-safe bowl, whisk together the melted unsalted butter, light brown sugar, soy sauce, garlic powder, and black pepper until the sugar is mostly dissolved.
Using a pastry brush, generously coat each bacon-wrapped bundle with the butter and brown sugar glaze, ensuring the bacon and exposed beans are lightly covered.
Roast in the preheated oven at 200°C (400°F) for 18 to 22 minutes, or until the bacon is fully rendered, golden, and crispy. Pork must reach an internal temperature of 63°C (145°F) for safety, though thin bacon will quickly exceed this.
Remove from the oven and let rest on the baking sheet for 3 minutes to allow the glaze to set. Serve warm.
Chef's Notes
- Blanching the green beans before roasting is a non-negotiable step. It ensures the beans reach the perfect crisp-tender texture at the exact moment the bacon becomes crispy.
- Do not overlap the bacon too tightly around the beans. A single, slightly spaced spiral allows the oven heat to render the fat properly. Overlapped bacon will steam instead of roast.
- For an elevated flavor profile, add a pinch of cayenne pepper or red pepper flakes to the glaze. The subtle heat cuts through the richness of the bacon fat and butter brilliantly.
- Handling raw pork requires care; wash hands and sanitize any surfaces the raw bacon touches to avoid cross-contamination.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a 180C/350F oven for 8-10 minutes until warmed through and bacon re-crisps.
