Recipe

Fresh Side Pork Bacon Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 1 year, 3 months ago What sliced pork tasted like before it underwent a curing process to become today's bacon nitrates and nitrites. Yes, to be exactly correct the term Bacon refers to cured slices of pork or todays bacon. Since the slices of fresh side pork you buy l... More Prep:4m Cook:10m Servings:2	Thegoldmine
	easy

Package label

Opened package

Ready to Cook

Cooked 4 minutes

New Paper

Cooked 7 minutes

7 min & New paper

Yucky Grease

9 minutes

10 minutes

11minutes

Finished

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mintymommy

Ingredients

Fresh Side Pork Strips

Usually the label just states "Fresh Side Pork". This package came from a Chinese market and had this label (see pic).

Salt

Directions

I cook this type of bacon in a microwave. It can be fried in a pan or broiled. I like it microwaved as the grease is largely remove and no mess on the stove or oven.

It is cooked in newspaper. The grease is leaving the bacon and moving into the paper. No ink or anything goes to the bacon. I use many sections of the paper. I lay the bacon on a section, sprinkle salt on this side and fold paper over. Lay this section on two folded sections and place in the microwave. Cook 4 minutes, remove holding corners up so grease won't drip out. Place all sections on the counter, open. Have another section opened and ready. Using thongs, then transfer the bacon to the new section, turning the strips over and salt this side. Fold closed, put on two sections of paper and cook 3 minutes,

Remove, transfer to new open section, no salt, its done being salted. Fold close and cook 2 minutes. Remove, new paper, cook 1minute. Remove, transfer and cook 1 minute.

Remove, open, blot pieces with paper towel and eat. I like it crispy. Cut last cooking time of 1 minute for less crisp. It is a lot of words, sorry about that, it all comes down to changing the paper so the grease is constantly removed. You can cook pancakes or whatever during cooking times.

This is what bacon tasted like before nitrates and nitrites.

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Comments

linebb956 1 year, 3 months ago said:
ANOTHER thing we can not get here! I love side pork.. I grew up eating it. You should see me trying to explain here what it is...

thegoldminer 1 year, 3 months ago said:
Now just show them the pics. Enjoy, JJ.

bondc 1 year, 3 months ago said:
Actually no. Bacon is and always has been cured. Salt pork is not. There was no bacon before curing.
There's certainly nothing wrong with salt pork, but it ain't bacon.

thegoldminer 1 year, 3 months ago said:
Actually the word bacon was added as a way of describing the slices of fresh side to those unfamiliar with fresh side. I hope litigation won't follow on the loosely applied term in this case. JJ

zena824 1 year, 3 months ago said:
My daddy used to use this in his veggies when he cooked.... He was a cook in the Army and loved using this stuff...... Good post!!!!

thegoldminer 1 year, 3 months ago said:
Thanks Zena! This and my fried hot dog sandwich brought up memories from many. Glad it did for you.JJ

clbacon 1 year, 3 months ago said:
Wow, it really does look like regular bacon in the package. I'll have to look for this...surely something this "porky" will be available in Alabama!

mintymommybee 2 months, 2 weeks ago said:
I love fresh side fresh from the farm! My local "organic" meat farmer sells it and I cannot figure WHY nitrate cured bacon is even sold and bought after eating side. I cook it the same, just salted up. Tastes fresher of course!

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