What Are Pork Rashers? A Complete Guide to the Crispy, Savory Breakfast Meat

Pork rashers have become a beloved breakfast food and sandwich topping adding a satisfying crunch and savory flavor. But what exactly are pork rashers? This complete guide will uncover everything you need to know about this tasty cured meat.

What Is Pork Rasher?

A pork rasher is a thin slice of cured and smoked pork belly meat. It is made from the same cut of meat as bacon, but differs in the curing and slicing process.

Pork belly is rubbed with a dry cure mixture containing salt, spices, and sometimes sugar. It cures for 1-2 weeks which preserves the meat and infuses flavor. After curing, the pork belly is hot smoked which gives it a distinctive smoky aroma. Finally, it is sliced into rashers around 1⁄4 inch thick.

The curing and smoking process gives pork rashers their characteristic salty, savory, and slightly smoky taste. When cooked, they develop an irresistible crispy texture on the outside edges with tender meat inside.

Other Names for Pork Rashers

Pork rashers go by many other names around the world

• Back bacon (Canada, United States)
• Irish bacon (Ireland)
• Short back bacon (United Kingdom)
• Peameal bacon (Canada)
• Canadian bacon (United States)

So if you see any of those names on a menu or package it refers to the same cured and smoked pork belly product.

Appearance of Pork Rashers

Pork rashers have a distinctive appearance:

• Rectangular slice shape
• Approximately 1⁄4 inch thick
• Pink colored meat with visible fat marbling
• Light brown smoked exterior
• Dry-cured appearance without visible brine or liquid

They look similar to bacon slices, but are thicker cut and have a deeper pink hue. When cooked, the fat crips up and edges turn golden brown.

Taste and Texture

The curing and smoking process give pork rashers a unique taste and texture:

• Smoky, salty, umami flavor
• Hint of sweetness from sugar cure
• Crispy, crunchy exterior when cooked
• Tender and succulent interior
• Moderate chewiness
• Distinctive aroma of smoke

The combination of flavored fat and meat results in well-balanced rashers with complexity. Their crisp texture contrasts nicely with the soft interior.

How Are Pork Rashers Made?

Pork rashers are made through a multi-step process:

1. Dry Curing

Pork belly is rubbed with a dry cure mixture of salt, sugar, spices, and preservatives. It cures for 1-2 weeks which penetrates the meat with flavor and preserves it.

2. Hot Smoking

The cured pork belly is smoked at a high temperature using hardwood chips or sawdust. This cooks the meat while infusing a smoky taste.

3. Slicing

After smoking, the pork belly is sliced into rashers approximately 1⁄4 inch thick using a meat slicer. The rectangular slices are ideal for frying or grilling.

4. Packaging

Finally, the pork rashers are vacuum sealed or packaged for retail sale. They are kept refrigerated to maintain freshness.

Nutrition Facts

Here are the nutrition facts for a 3 ounce serving of pork rashers:

• Calories: 220
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 480mg
• Protein: 13g

As you can see, pork rashers are high in fat and sodium due to the curing process. For this reason, they are best consumed in moderation as part of a balanced diet.

Buying Pork Rashers

When shopping for pork rashers, look for the following qualities:

• Uniform pink color without gray spots
• Good marbling of fat throughout
• Meat should be firm, not slimy
• Smoky aroma
• Packaged in refrigerated section
• Use by date at least 3 days away

Avoid rashers with an off smell or excessive liquid in the packaging. Read labels and opt for no nitrites/nitrates if possible.

How to Cook Pork Rashers

There are several excellent cooking methods for preparing crispy, delicious pork rashers:

• Pan-fry: Fry in a skillet over medium-high heat for 2-3 minutes per side. Pour off excess fat.

• Bake: Place in a 400°F oven for 15-20 minutes, flipping halfway through.

• Grill: Heat a grill to medium-high. Cook for 4-5 minutes per side with grill marks.

• Broil: Broil 4 inches from heat for 2-3 minutes per side until crispy.

Always cook to an internal temperature of at least 145°F. Let rest for 5 minutes before serving.

Serving Suggestions

There are endless ways to enjoy pork rashers:

• Breakfast sandwich with egg and cheese

• BLT sandwich

• Potato hash browns topped with rashers

• Macaroni and cheese casserole with rashers

• Baked beans with chopped rashers

• Salad topping for crunch

• Pizza topping

• Curries, stir fries, and noodle dishes

• Soups and chowders

Get creative with how you incorporate pork rashers into meals!

Tips for Cooking Pork Rashers

Follow these tips for the best results when cooking pork rashers:

• Drain rashers on paper towel before cooking to remove excess brine or moisture

• Cook over medium-high, not maximum heat, to prevent burning

• Fry rashers in a bit of oil to prevent sticking

• Flip only once during pan frying or grilling

• Baked rashers reheat well so make extra for meal prep

• Add rashers at the end when incorporating into fried rice or pasta

With the right techniques, you can achieve perfectly crispy, juicy pork rashers every time.

Storing Pork Rashers

Properly stored, pork rashers will last:

• Refrigerator: 7 days
• Freezer: 4-6 months

Keep rashers in the original packaging or wrap tightly in plastic wrap or foil. Frozen rashers will retain best quality for 4 months. Thaw refrigerated overnight before using.

History of Pork Rashers

Pork rashers have a long history tracing back centuries:

• Salting and curing of pork dates back to ancient times for preservation.

• Smoking pork over fire originated as early as 1000 AD.

• Salted and smoked pork belly was a common peasant food across Europe during the Middle Ages.

• The term “rasher” emerged in 1650s England to describe a thin slice of bacon.

• Victorian era English breakfasts featured cured pork alongside eggs, mushrooms, fried bread and tomatoes.

• Modern commercial production methods were developed to make rashers widely available.

The process has been refined over time, but pork rashers remain true to their salty, smoky roots.

Nutritional Concerns

While tasty, pork rashers should be enjoyed in moderation:

• High in sodium, which can increase blood pressure.

• Contains nitrates and nitrites from curing process, which are linked to increased cancer risk when consumed in excess.

• High in saturated fat and cholesterol which should be limited for heart health.

Enjoy pork rashers as an occasional treat alongside plenty of fruits, vegetables and whole grains for balance. Limit intake if you have high blood pressure or heart disease.

Pork Rasher Recipes

Here are 3 delicious recipes to enjoy pork rashers:

Grilled Pork Rasher and Pineapple Sandwiches

Ingredients: Pork rashers, pineapple slices, red onion, Ciabatta rolls, butter, honey mustard.

Grill rashers and pineapple. Layer on rolls with onions and honey mustard.

Baked Beans with Pork Rashers

Ingredients: Canned baked beans, pork rashers, brown sugar, mustard, onion, ketchup.

Chop rashers and cook in a skillet. Add beans, sugar, mustard, onion and ketchup. Bake until bubbly.

Pork Rasher Breakfast Tacos

Ingredients: Pork rashers, egg, potato, onion, avocado, tortillas, cheese, hot sauce.

Cook potatoes and rashers. Assemble tacos with scrambled egg, rashers, potato, onion, cheese and hot sauce.

The Bottom Line

Pork rashers are a delicious cured and smoked breakfast meat that provide a savory crunch and wonderful smoky flavor. Sliced from cured pork belly and then smoked, rashers can be pan fried, baked or grilled before serving. Enjoy them in moderation as part of a balanced diet and implement proper storage to maximize freshness. With their long history and enduring popularity around the globe, pork rashers are a cherished staple of culinary delight.