Cassava bacon: a deliciously crispy alternative to pork

Ingredients for Cassava bacon

• 60 ml low-sodium tamari or soy sauce

• 30 ml maple syrup

• 15 ml liquid smoke

• 5 ml smoked paprika

• 300 g cassava root, peeled

• 15–30 ml vegetable oil, for frying

How to make Cassava bacon

1. Combine all the marinade ingredients in a bowl or wide dish, using a whisk or fork to mix well.

2. Peel the tough brown waxy skin from the cassava and discard it. Ensure the cassava root is firm and white, avoiding any that are grey or mushy, as this indicates spoilage.

3. Using a peeler or mandolin, shave the cassava into thin strips approximately 3 cm wide, resembling strips of bacon.

4. Marinate the cassava strips for 15 minutes.

5. Heat a non-stick frying pan over medium-low heat and add a small amount of oil. When the pan is hot, place 4 or 5 strips into the pan.

6. Cook the strips for 3–4 minutes on the first side, then flip and cook for an additional 2–3 minutes. Reduce the heat if necessary to prevent burning.

7. Occasionally add a small amount of the excess marinade while frying to help caramelise the strips. Add more oil to the pan before frying each batch.

8. Remove the fried cassava strips from the pan and place them on a plate. Avoid placing them on paper towels, as they may stick.

9. Store any leftover strips in an airtight container at room temperature or in the fridge for up to 2 weeks. Reheat in the oven or in a frying pan before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.