Heat a large Skillet over medium-high heat. Add the ½ lb ground pork and cook, breaking it apart, until no longer pink, about 4–5 minutes. Add the 3 cloves garlic minced and 1 tsp fresh ginger grated and cook for 30 seconds until fragrant. Stir in the shredded 2 cups green cabbage finely shredded and 1 cup shredded carrots and cook for 2–3 minutes until slightly softened. Add the 2 tbsp soy sauce, 1 tsp toasted sesame oil, and ¼ tsp black pepper freshly ground. Toss to combine, then remove from heat and let the filling cool for 5–10 minutes. Drain any excess liquid.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed. Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.