Ingredients:
  • 360 gm  (12-oz) package of Muu Suan (Thai sugar cured BBQ Pork) 
  • 450 gm (1 lb) of chocolate couverture. (this can be your personal preference and is worth experimenting with)
Method:
  1. Put the muu suan in a single layer on a paper towel-lined microwave-proof plate, place another layer of paper towel on top, and nuke it on high for a minute. The alternative is in a moderate oven for a few minutes to crisp up the meat and liquefy the fats.
  2. Press to exclude more fat and absorb it into the paper.
  3. Arrange the bacon strips on a parchment
  4. 1/4 teaspoon of brown sugar is evenly sprinkled on each bacon strip.
  5. Place the pork under the broiler/griller on low for a few minutes, turning them over a couple of times to ensure even browning and being watchful that they don't burn at all.
  6. When the brown sugar melts and forms crispy crusts on the pork strips, remove the  sheet from the broiler/griller and transfer the sugary pork slices onto a paper towel-lined plate to allow them to cool.
  7. When cooled and crisp,  dice them very finely and set  aside.
  8. If you want your chocolate rounds to be glossy without cloudy streaks on the surface, you need to temper your chocolate. There are several ways to do so. One way is to use the tablier method and has been successful. (You can just use  melted chocolate right off the double-boiler. The chocolate rounds will take longer to harden and won't have the "gloss and snap" characteristic of properly-tempered chocolate. There is no difference in taste whether the chocolate is tempered or not. )
  9. Once the chocolate has been tempered or melted, fold in the candied bacon bits. Drop the mixture by the spoonfuls onto a large piece of waxed paper.  {Properly-tempered chocolate will harden very quickly whereas simply-melted chocolate will take around 15-20 minutes}.
  10. Very lightly dust with a fresh curry masala while still soft.