1 pound pork belly (aka bacon)
Place the oven rack right in the center.
Line a baking sheet with foil and leave excess foil so it hangs over the pan, this will keep the bacon grease from dripping onto the pan.
You can use a cooling rack on top of the foil to get the crispiest bacon. If you would like to do this, spray the cooling rack and place it on the foil.
Place the cut pork belly on the foil or on the cooling rack. Place the pork belly in a single layer and do not allow it to overlap. I like to add pepper to my bacon at this point to give it added flavor.
Turn the oven on 400 degrees F, it is very important that you do not preheat the oven. You will be placing the bacon in a cold oven.
Cook the bacon for 12-17 minutes. The cooking time will depend on how thick you back was cut. I prefer to have thick cut bacon, you should start looking in on your bacon at the 10 minute mark. Do not open the oven, just turn on the oven light. Once the bacon looks golden brown, remove it from the oven. Remember that it will continue to cook even outside of the oven so if you let it get brown it will only brown further, which you don’t want.
Place the bacon on a paper towel to absorb the grease and cool off, you can also place it on a clean cooling rack if you desire. I like to salt the pork belly at this point.
Save the bacon grease for cooking eggs or meat. It should not be wasted.
The oven should not be preheated, you will be placing the bacon into a cold oven.
To freeze the bacon: undercook the bacon a bit, freeze it after cooling off. When it is time to cook the bacon, place it in the microwave for 30 seconds on high and you will have perfectly cooked bacon.
Remove the bacon immediately after cooking. The bacon will continue to cook from the residual heat that it holds within but you don’t want it to continue cooking from the heat that comes off of the baking sheet.
For the non-low-carbers, you can sprinkle some brown sugar or dip the bacon in maple syrup before baking. This makes a great variation.