The Ultimate Guide to Cooking Fresh Side Pork

Fresh side pork is a delicious yet underutilized cut of meat that deserves more attention. In this comprehensive guide, we’ll cover everything you need to know about cooking fresh side pork from what it is to the best ways to prepare it.

What is Fresh Side Pork?

Fresh side pork comes from the belly of the pig and is the raw meat that eventually becomes bacon once cured and smoked However, fresh side pork is simply uncured pork belly

It has a similar fat-to-meat ratio as bacon but without the smoky, salty flavors. The taste is milder, leaning more towards a pork chop flavor. The texture is also a bit chewier and thicker cut than traditional bacon.

Fresh side pork can be purchased from specialty butchers, local farms, or ethnic grocers. It may also be labeled as “pork belly” or “fresh bacon.”

Benefits of Cooking with Fresh Side Pork

Cooking with fresh side pork has several advantages:

• Cost savings – Buying side pork is generally cheaper than packaged bacon. You can get more meat for less money.

• Versatility – The mild taste allows side pork to shine in a variety of cuisines and dishes, either as the star or a supporting ingredient.

• Customizable flavor – Since it’s uncured, you control the seasoning and can complement other ingredients.

• Rendered fat – When cooked properly, side pork renders valuable cooking fat that can be used for sautéing, frying, and flavoring.

• Sustainability – Supporting local farms and butchers by purchasing whole cuts like side pork is an environmentally friendly choice.

• Humane raising – Side pork purchased locally is more likely to come from pigs humanely raised on small family farms.

How to Cook Fresh Side Pork

Cooking fresh side pork is similar to cooking bacon, but with a few tweaks. Here is a step-by-step guide:

1. Choose the Right Pan

Cooking side pork is best done in a heavy cast iron or stainless steel skillet. Cast iron provides even heating that gives the fat a chance to render slowly. Nonstick pans are not ideal as the coating can fail when cooking over higher heat for longer periods.

2. Slice and Portion the Meat

Fresh side pork can be cut into slices, cubes, or left in one large slab. Thinner slices (1/4 inch) will cook faster and get crisper than thick-cut strips. Cubed side pork works well in recipes like fried rice, stir fries, or stews. One large piece may be preferable for braising or roasting.

3. Preheat the Pan and Cook Slowly

Cooking side pork over medium-high to high heat the entire time can make it tough. Start by heating the empty pan over medium heat for 2-3 minutes. Add the side pork carefully in a single layer, then increase heat to medium-high. Once some fat starts to render out, about 2-3 minutes, reduce heat to medium or medium low to cook through.

4. Brown Evenly and Render the Fat

Fry the side pork in batches if needed to avoid overcrowding. Turn the pieces frequently with tongs or a spatula to promote even browning. Regulate the heat to render fat slowly without burning. Fresh side pork can take 10-15 minutes to become fully crisp.

5. Drain and Serve

When the side pork reaches your desired level of doneness, transfer it to a plate lined with paper towels to drain briefly. The rendered fat left in the pan can be strained and saved for cooking. Serve the crispy side pork on its own or incorporate it into your favorite dishes!

Tips for Cooking Fresh Side Pork

Follow these tips for the best results when cooking fresh side pork:

• Pat the meat dry before cooking to speed up browning.

• Add a touch of oil to the cold pan to prevent sticking.

• Season with salt, pepper, spices, or a dry rub before cooking for extra flavor.

• Watch the heat carefully and adjust lower if browning too quickly.

• Turn the meat often and fry in batches for even cooking.

• Let rest 1-2 minutes after cooking for juices to redistribute.

• Save any rendered fat for making gravy, sautéing, frying eggs, or roasting vegetables.

Fresh Side Pork Recipe Ideas

From breakfast to dinner, here are some tasty ways to use fresh side pork:

• Dice and add to fried rice or stir fries

• Roast a pork belly slab as a substitute for ham

• Make confit by slowly cooking in fat until tender

• Use in place of bacon in classic BLT sandwiches

• Chop and include in bean or vegetable soups

• Grill or broil slices glazed with barbecue sauce

• Bake into savory breads, biscuits, scones, or cornbread

• Sear chunks then simmer in tomato sauce for pasta dishes

• Dredge in flour and pan fry for “pork chops”

• Braise large slabs low and slow until fall-apart tender

Storing and Freezing Fresh Side Pork

Fresh side pork maintains quality for 3-5 days when properly stored:

• Refrigerate raw side pork below 40°F wrapped in butcher paper or wax paper. Do not seal in plastic which can cause spoilage.

• Cooked side pork keeps 3-4 days refrigerated in an airtight container.

• Freeze raw side pork up to 4 months wrapped tightly in plastic wrap, then foil or freezer bags. Thaw overnight in the fridge before cooking.

• Cooked side pork can be frozen up to 2 months. Thaw in the microwave or overnight fridge.

With its versatility and mild flavor, fresh side pork is worth exploring beyond just a bacon substitute. Follow these tips on choosing, prepping, cooking, and storing fresh side pork to enjoy its full benefits. Let us know your favorite ways to eat this underrated gem!