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Dec 6, 2011 01:49 PM

Anybuddy try the pork belly sliced like bacon in Asian stores?

It looks exactly like bacon but I don't think its cured...can you fry this like bacon? I love bacon but can't buy the one with sugar...... ;-))

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  1. No, it's definitely not cured. From my experience it doesn't fry up like bacon (won't crisp). I wonder if you could cure it yourself with a recipe that doesn't have sugar?

    15 Replies
    1. re: ukers

      Thanks , good I was going to buy it............will look up the curing... :).

      1. re: Shapeup1

        I would highly suggest curing your own bacon... You cook check in the Home Cooking section here for more tips but I was curious if you could skip out on the sugar and found this:

        I was part of a group "bacon curing" session and we did one that had more pancetta spices and it turned out great. It was fairly simple so I did my own a few months after. Haven't done it in a while but worth the process and once you learn it, it is fairly easy. We didn't follow the recipe/method above but I would like to try smoking it next..

        Our method was along these lines (but with different spices) :

        1. re: ylsf

          Very good links Ylsf , I will likely try this Thank you

          1. re: ylsf

            There's sugar in both recipes...

            1. re: Kagemusha

              The second recipe has 2oz of sugar added for 5 lbs of pork. That is very little sugar. Two cups of most breakast cereal has the same amount of sugar.

              1. re: foodyDudey

                OP mentioned no sugar--not a little, a smidgeon, or 2oz. Just sayin'

                1. re: Kagemusha

                  I know that's what they said, but sugar is everywhere, either naturally occuring or added to whatever we eat. You can't easily avoid it. I had assumed that they just didn't want a recipe with loads of sugar. That small amount is not going to affect a diabetic, for example. And I doubt they are avaoiding it because of an allergy.

                  1. re: foodyDudey

                    I want to avoid sugar completely, I don't know if the sugar added is necessary for health reasons as to avoid botulism or whatever or its added just for taste, in which case it can be omitted...

                    1. re: Shapeup1

                      Did you stop drinking juice and eating fruit? It's almost impossible to avold sugar otherwise. There was only 2oz of sugar in the recipe with 5 lbs of meat, so it was very little. A can of Coke has almost that amount of sugar.

                      1. re: foodyDudey

                        I understand , just curious of the sugar is there for health reasons (antibacterial)

                        1. re: Shapeup1

                          Because of the small amout of sugar, I doubt it is there as a preservative but maybe a microbiologist can tell us. I'm only a physicist.

              2. re: Kagemusha

                Unless I am missing something the 2nd recipe allows for a replacement with honey or maple syrup... and the first recipe had some comments with regards to not using sugar and the person who posted the original blog post said it should be perfectly fine.

                The reason I linked to those two was to show some options. Again, I don't know the chemistry and what the OP is trying to avoid exactly (any sweetner, just sugar in its pure form, etc) but at least one post seemed to mention it wasn't necessary

          2. re: ukers

            Actually, it _will_ crisp up, the same as cured bacon...but cooking it to crispness utterly kills the flavor. It's actually quite delicious.
            Why not just buy a small package and try it???? You may like it!

            I've been enjoying pork belly sliced and fried that way for more than 50 years. In our Hungarian household, my parents referred to it as "fresh bacon". We had to slice it ourselves, but with so many Asian markets around, it's great to buy it pre-sliced.

            1. re: The Professor

              Interesting! When we bought it at T and T, we fried it forever (or just for a really long time!), and it wouldn't turn colour. There was so much liquid coming out. Maybe we were just impatient or using the wrong technique? Any tips? Dry it in the fridge overnight? Perhaps over a bbq where there is open flame? Or deep frying? The salting and smoking process definitely takes away the moisture. I don't think the sugar in most bacon recipes are acting as a preservative. The sodium chloride, nitrate and nitrite are covering that. I think the sugar is to promote browning and impart flavour.

          3. Good thing you did not buy it ,expecting to cook it like bacon...not sure how its cured,I do know its dried.....normally how we cook it is slice it thinly and then add it to the rice cooker along with chinese sausage and salted duck when making rice.....the oil that oozes out from the pork really enhances the flavour of the rice....

            This link will give you an idea what i'm talking about


            1. The ones you are referring to is the ' Shanghainese style salt pork ' and NOT the Cantonese style preserved meat as eluded to by warlock. ( which is darker in colour )
              The Shanghainese like to used them diced up and add to rice together with chopped up Bok-Choy. Another favourite option is to use in chicken base soup together with winter bamboo shoot, spinach and dried bean curd.

              1 Reply
              1. re: Charles Yu

                Raw material for red cooked pork, too.

              2. I believe it is just sliced pork belly that is meant for grilling (Korean bbq style) or to be cut into rice/soup dishes as mentioned above.

                I also wouldn't use it for bacon, you would need a large portion of belly to make bacon, pre-sliced belly will not work out well during the curing/smoking parts of making bacon.

                1. What you are looking for can be found in a Korean supermarket that has a meat dept or a Korean butcher. It's called Sam Gyup Sal. You can just fry it in a frypan or a flat gridle. Don't cook it on a BBQ!

                  2 Replies