HOME > Chowhound > Home Cooking >

Discussion

Sliced side pork

I have just over a pound of sliced side pork. From what I understand, side pork is the same cut as bacon, but not cured/smoked. I tried frying up a couple pieces like bacon, and they don't taste very good at all.

What can I do with this stuff? Braise it maybe?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Yeah, the couple of times I've run into side pork, I tried treating it like bacon, too. :(

    I think I ended up using it, a bit at a time, as seasoning in soups or something. (It was a long time ago. . . )

    1. Search for "Korean Pork Belly" recipes, and you will find some lovely recipes to try. Sorry, I can't point to a specific one.

      1. Get some NOH brand char siu chinese bbq sauce mix and marinate for 24 hrs, bake, broil or grill. Use as appetizer/side with an asian meal.

          1. Side pork is the cut adjacent to the belly but further up the sides of the animal, hence "side pork" or "side meat". The main difference between the two is side pork has more meat than fat and belly has more fat than meat. Slow braising is the way to go with either and you can use side pork in just about any pork belly recipe. If you leave the skin on you might want to score it with a knife and thoroughly brown that side in a skillet before braising.

            Neither is a substitute for bacon. Bacon is a cured product and can be made from belly (this is what is generically called bacon), loin (Canadian bacon), shoulder (buckboard bacon), and maybe some other cuts I never heard about. Raw side meat is worthless as a seasoning, but it will add some collagen to a stew.

            Wait a minute! You said sliced. How thin? If the side meat was cut up like sliced bacon, I have no idea what you could do with it.

            5 Replies
            1. re: Zeldog

              Hi.. I buy sliced side pork all the time..i fry it like you would fry bacon . i place in frying pan and put salt and pepper on it and fry until crispy ..then i place a couple pieces in a piece of bread and fold over to make a sandwich..the lard in the frying pan i use to fry eggs in it..I think side pork is better then bacon if you fry it very crispy...

              1. re: Richard Wilts

                I know I'm writing to you a bit after your post, I didn't know anything about side pork, so I Googled it and found your post. Just want to give you a heads up. My mother would get up and make my dad breakfast the same way that you use the lard to make your eggs. My dad pasted away at the young age of 58 because his arteries hardened from so much grease that he ate every morning.

                  1. re: cgrose60

                    Were the doctors able to verify that it was the side pork that killed him?

                    1. re: cgrose60

                      Were the doctors able to verify that it was the side pork that killed him?

                1. this is popular in oklahoma & texas, flour &season then fry until crispy...it's really good, but very fattening!

                  1. Fry it crisply with plenty of salt. Yum. I have eaten it for my entire life.

                    1. I have eaten sidepork since I was a kid and my mom use to fry it up. There are not many stores that carry sidepork. It is not cured but it is definitely not the same thing as uncured bacon..it is ten times better. The only way I have ever had it is sliced like bacon. Salt and pepper it (plenty of pepper), then slow fry it till crispy, which will be just short of the frying pan starting to burn. Smells up the kitchen but it is well worth it. You can also lay the sidepork on a cooking sheet and stick it in the oven but it takes a long time that way and is not quite as good. Give it a few minutes to cool as it will get crispier (if you fried it long enough). Love it!!

                      1. My mother always boiled her side pork in milk and then fried it. As it fried , she sprinkled a little brown sugar on the side pork. It was so good. Such great memories.

                        1. My friend gave me an AMAZING recipe of Miso soup made with pork belly. She is Japanese and a great cook, and her soup is simply delicious. Here is the recipe:

                          Pork Miso Soup – Tonjiru

                          Pork Belly 0.5lb
                          Potato 1 or 2
                          Carrot 1 or 2
                          Onion 1 or 2
                          Daikon (White long Japanese radish) Half
                          Gobou (Roots veggies) 1
                          Tofu (both firm and soft is okay) 1

                          Grean onions to serve

                          Miso 3 table spoon
                          Dashi (Fish flavor powder) 1 table spoon
                          Sake (Cooking alcohol) 3 table spoon
                          Sugar or Mirin (mix of cooking alcohol and sugar) 1 table spoon

                          Stir fry sliced pork belly, potato, carrot, onion, Daikon with oil (I use sesame oil)

                          Add water to the pot to simmer.

                          When meat and veggies are cooked, add sliced Gobou and Tofu to cook for 5 min. (If you cook Gobou too much, it will lose the good taste, also wash Gobou gently and do not peel)
                          Add Miso, Dashi, Sake Sugar /Mirin.
                          Taste and adjust seasoning

                          Serve with green onions.

                          I also add Japanese mushrooms to the recipe

                          1. The best way to use it is to rinse it, Pat dry with paper towel. A little salt and pepper, flour and fry it. Great with biscuits and syrup....

                            1. Fresh side pork is nothing more than uncured bacon. When I was growing up we ate alot it with fried cornmeal mush. The fresh side pork was sliced like bacon and was fried until crispy. It takes longer to cook it. You can also used it in soups.

                              I don't eat it as much now as it is almost impossible to find in Northern California. When I do, I will buy 3-4 lbs. and freeze it.