Side pork?

(Jessica Greening) #1

My husband accidentally bought side pork instead of bacon today. I tried frying it up like bacon bug it was sooo not the same. Does anyone have and side pork recipes they can toss at me? I have 5 pounds of it to figure out what to do with

#2

My family has always fried it up almost crisp with salt and a LOT of pepper. Ate it with our fingers as a snack, especially on cold winter days when we would be outside most of the day.

(John) #3

Unless you are referring to a different piece than is standard, pork side is the same as bacon just not cured/smoked. You will probably have to either cure it to get it to act like bacon, or treat it as pork belly and smoke it up.

#4

When I saw the title “Side Pork” my first thought was that this is how the bacon in my fridge refers to any bacon I eat outside of home.

The Internet, and current social expressions, have ruined me.

:wink:

And, P.S., I think @jmbundy is right on this one.

(Jessica Greening) #5

That’s what I thought when he brought it home, but we buy uncured bacon all the time and this stuff does not taste anything like it!

(Jennifer) #6

I could live off pork belly - yum.

I buy it at Costco and follow this process.

#7

You could cut the side pork into slices like bacon if not already sliced, then cut it into 1.5" squares. After that in a large pot, at least 5 quart, you brown it with some garlic powder, salt and pepper to taste. I use a lot of garlic and pepper. Then chop up some cabbage, a small head will do, and don’t pour off the drippings from the side pork. Then you add the cabbage to the browned side pork. Add 2 cups of water. I add more pepper to the cabbage at this point, then turn the heat on low and put a lid on it. Let it cook for about an hour. Taste, add salt if necessary. Serve with rice…