Bacon Boneless Wings
1. Slice the bacon slab into half inch cubes. Save the pure fat or fattiest pieces to the side. Toss the bacon lardons into the rice flour, refrigerate for 20 minutes. Render the fatty pieces in a large cast iron skillet for 20 minutes over medium heat. Until skillet drippings form. Remove the fatty pieces from the skillet and carefully place the coated bacon cubes into the hot drippings. Cook the bacon for 20 minutes, rotating the pieces to cook on all sides. Be sure not too overcrowd the skillet, cook the bacon in batches if needed.
2. While the bacon cooks; combine the sugar, water, fish sauce, soy and ginger in a sauce pot. Melt the ingredients together over medium-low heat. Bruise the lemongrass by smashing the stalk with the flat part of your chef's knife. Add the lemongrass in the melting mixture. Do not stir or disturb for 20 minutes. Once the sugar is fully melted, raise the temperature to medium-high and reduce until syrup consistency, about 10 minutes. This step can be completed before cooking the bacon.
3. Combine the shredded ginger, green onions and cilantro.
4. Toss the syrup with the hot bacon cubes, in a large mixing bowl, until coated well. Serve immediately and finish with fresh ginger and onion mixture.