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The trick to frying bacon or any pork is to only add a very little oil to the pan. A medium heat is best and in order to make it soft, a slow to medium temperature is required to soften the meat.

Frying it on a high heat will just make it tough.

Fry on a slow to medium heat, turning occassionally and cooking time will depend on the thickness of the bacon

Running the bacon under a little water (shake off excess water) is supposed to preven it from curling up

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15y ago

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