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Fresh Bacon Slab Recipes?

  • j

Hello,
I received a whole slab of fresh bacon from the Stillman meat CSA. Does anyone have a good receipe for this? Never cooked a slab of bacon before. Is this the same thing as pork belly?

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  1. We got only pork this month.... including the fresh bacon slab. Can't wait to see what ideas get generated.

    1. Hi,

      I got here by Googling "recipes for fresh bacon"--I too got some yesterday via Stillman's meat CSA (I want to support this CSA, and many of their meats are just wonderful, but they give us too much ham and pork for my taste).

      Back to the fresh bacon! So here's what I did: I cut off the rind and about one half inch of the fat attached to it, then cut the remaining piece into about half to three quarter inch slices (it was easier to cut from the short end than the long one). I heated a cast iron pan and sprinkled salt in it. Then when the pan was hot I added the bacon slices, liberally sprinkled with pepper. Then I just cooked and cooked it, in it copiously rendering fat, until it was pretty crisp. I then drained the slices and sprinkled fresh lime juice on them. It came out sort of like chicharrones; quite tasty, if you could put out of your mind how much pure fat you were still eating. My adult children were here for dinner and they raved about it, though my daughter thought it might be improved by a light grilling to crisp it up even more.

      1. P.S. Yes, I think it is the same as pork belly.

        1. Just saw David Chang make this on Bittmans' The Best Recipes of the World on create, and it looks great. I plan to try this with my slab of fresh bacon. Post back if you do too.

          http://www.randomhouse.com/broadway/b...

          1 Reply
          1. re: smtucker

            Made this today/tonight for dinner minus the oysters [darn allergies.] Thepiece of bacon included in my CSA box was only 1.5 lbs. Divided in half, each piece was very small compared to the recipe. The oven cooked bacon ended up a little overcooked, while the stove top slices had no meat to speak of.

            Loved the flavors, to be honest, but couldn't bring myself to eat that much. I think this recipe could easily be made with any other meat product. It is the dum sang and the kimchee that make all the difference.

            Glad I tried it. It was a fun experience to try something like this but I don't think I could eat this often.

            [Wish I had seen the pork bun recipe before doing the rub last night.]

          2. You can make it into bacon by curing it with salt, sugar and spices and then smoking
            it. If you would like to pursue this let me know and I will explain how to do it.
            Paul