We call it side pork in Montana, and like many said, just season it up and fry like bacon. I use it a lot in fried rice and things like that. We butcher our own hogs, and generally have lots of side pork.
Citizen
We call it side pork in Montana, and like many said, just season it up and fry like bacon. I use it a lot in fried rice and things like that. We butcher our own hogs, and generally have lots of side pork.
Esquire
you can chop it up in small pieces, heat it in a pot on med heat to get rid of any extra moisture and then pressure can it in pints.
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Esquire
Or... for a more immediate gratification... you could do this...
Roman-Style Spaghetti Alla Carbonara
Recipe at: http://www.foodrepublic.com/2012/04/...alla-carbonara
Or.... you could do THIS....
Roman-Style Rigatoni Alla Gricia
Recipe at: http://www.foodrepublic.com/2012/04/...-gricia-recipe
OR...
Bucatini al'Amatriciana
Recipe at: http://www.foodrepublic.com/2011/07/...riciana-recipe
While the recipes call for guanciale (cured italian pork jowl), fresh side meat would be a very acceptable substitute.
The carbonara is worth the little effort it takes.... trust me..
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