Has anyone made it or tried it?
A local diner does this and the review seems intriguing
"Tiongco's technique is a marvel. He precooks it on the griddle, and then, to order, tosses it in the deep-fry. What emerges are strips so thin, so delicately crisp, you realize you've spent your entire life so far in love with something unrealized, and more or less shitty. Quite simply, Rico's bacon lifts anything it shares the plate with."