Thick, juicy and flavorful, side pork is like the bacon of your dreams. Unprocessed and cut from the coveted pork belly, it will rock your breakfast.
If there’s one single reason I’d never become a vegetarian, it’s probably bacon. It tastes great on its own and in recipes. I can’t think of another food that tastes as good.
But side pork has won over my heart. Thick, flavorful and even more succulent than bacon, it’s a little bite of heaven. And this Side Pork Recipe is sooo simple. Fry the slices and season them with salt. If you want, you can strain the fat because it’s great for frying or making savory pie crusts!
Side pork, also known as pork belly, refers to the fatty, untrimmed cut of meat from the belly of a pig When cured and smoked, it becomes bacon But fresh, uncured side pork has its own unique flavor and texture that’s worth experiencing.
In this comprehensive guide you’ll learn all about side pork, from buying and prepping to cooking methods for making it mouthwateringly delicious. With just a few simple techniques you can take fresh side pork from the butcher shop to the dinner table in no time.
What is Side Pork?
Side pork comes from the belly area of the pig. It contains a large amount of fat interlaced between the meat, which keeps the pork tender and adds tons of flavor.
Side pork has a slight pork chop taste but is chewier in texture. When cooked properly, it can become deliciously crispy on the edges with a juicy, meaty interior.
The main difference between side pork and bacon is that side pork is uncured, unsmoked, and unseasoned. It has a milder flavor than bacon but is just as versatile.
Buying and Prepping Fresh Side Pork
When buying side pork, look for cuts with streaks of meat evenly distributed throughout the fat. Avoid pieces with large chunks of fat. The meat should have a fresh smell and pinkish hue.
Store wrapped side pork in the coldest part of the refrigerator for 2-3 days max. For longer storage, freeze it for up to 4 months.
Before cooking, rinse the side pork and pat dry with paper towels. Trim off any excess fat or membranes. Cut into long, 1⁄2-inch thick strips or cubes.
Cast Iron Skillet Method
The best way to cook fresh side pork is in a heavy cast iron skillet. Here’s a simple technique:
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Preheat skillet over medium-high heat.
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Arrange pork strips flat in a single layer. Sprinkle with salt and pepper.
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Cook 4-5 minutes per side, occasionally pressing pieces down into the rendered fat.
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Lower heat if pork starts browning too quickly.
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Cook until deeply golden brown and crispy on the edges.
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Drain on paper towels and serve immediately.
The cast iron allows the natural pork fat to cook the meat gently and evenly. Be patient and keep the heat low enough to render fat without burning.
Oven-Baked Side Pork
For a healthier cooking method, baking side pork in the oven works great:
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Preheat oven to 400°F. Line a rimmed baking sheet with foil.
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Arrange pork in a single layer and season with salt, pepper, garlic powder, etc.
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Bake 15 minutes then flip and bake 10 more minutes.
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Increase time for thicker cuts. Pork should be browned and crispy.
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Drain on paper towels before serving.
The baking sheet allows the fat to drain away while the pork crisps up in the dry oven heat.
Slow Cooker Side Pork
Using a slow cooker or Instant Pot tenderizes side pork into fall-apart goodness:
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Cut pork into 1-inch chunks.
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Combine with chicken broth, onions, garlic, and seasonings.
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Cook on low for 6-8 hours until pork shreds easily.
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Drain excess liquid and serve pork in tacos, sandwiches, rice bowls, etc.
The moist heat and extended cooking time makes the pork incredibly succulent and flavorful.
Seared Side Pork Medallions
For a quick weeknight dinner, sear seasoned pork medallions:
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Cut pork into 1⁄2-inch rounds. Pat dry and season all over.
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Heat oil in a skillet over medium-high heat.
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Cook medallions 3 minutes per side until crisped.
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Pair with sautéed veggies and rice or pasta.
Browning the medallions forms a delicious crust while keeping the inside juicy.
Creative Ways to Use Side Pork
Beyond traditional breakfast sides, get creative with side pork in:
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Tacos – Dice and pan-fry as taco meat filling.
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Soup – Simmer chunks in bean, lentil, or veggie soups.
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Stir fry – Sear bites of pork then stir fry with veggies.
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Quesadillas – Crisp cooked bits in flour tortillas with cheese.
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Rice bowls – Shred over grains and greens.
With its mild porky flavor, side pork can shine in both savory and sweet dishes. Don’t let this underutilized cut go to waste!
Now that you’re a side pork expert, it’s time to grab some from the butcher and cook up this tasty yet underrated meat. Prepping and cooking side pork properly rewards you with crispy, fatty goodness unlike anything else. Give it a try today!
What is Side Pork (and where do you find it)?
The butcher always asks me if I want the pork belly turned into smoked bacon when I get my side of pork. Nope, I say, I want side pork!.
Yes, like bacon, side pork comes from the cut of the pig known as the pork belly. Per the National Pork Board, “Pork belly comes from a hog’s belly’ or underside after the loin and spareribs have been removed. Fresh pork belly is succulent and richly flavorful and is often served in small portions. Pork belly is at its best and is most tender when prepared using a slow cooking method, such as braising.”
Today, pork belly is a cut that is becoming more and more popular in gourmet cooking, especially farm-to-table meals. When a recipe calls for pork belly, it usually means a “slab” that is either left whole to cook or cut up before the recipe is made.
With side pork, however, the pork belly isn’t left whole, but sliced, much like extra thick bacon. In the US, bacon is also made from the pork belly. In other countries, bacon is made from other fatty parts of the pig as well.
Another big difference between bacon and side pork is that side pork isn’t smoked or cured with nitrates; it’s just plain meat. Well, extra good ordinary raw meat that is.
If you’d like to purchase side pork without investing in a half pig, try a country style butcher or natural meat producer. In my house the side pork always runs out first (go figure)! So sometimes I pick up extra at Waseda Farm in Northeastern Wisconsin (not sponsored).
Step by Step Directions
Preheat a large skillet. When hot, add side pork to pan. Cook on medium low, turning as needed to achieve a crisp golden brown on both sides.
When done, remove from pan and salt.
Save the fat, staining as needed, if desired.
Note: I haven’t tried it but side pork can also be oven baked (just as bacon can).
Fresh Pork Side Bacon
FAQ
What is pork fresh side meat?
Is side pork the same as bacon?
Is pork side the same as pork belly?
How to cook fresh side pork?
Season the fresh side pork with your desired spices and flavors. Common choices include salt, pepper, garlic powder, paprika, and herbs like rosemary or thyme. Be generous with the seasoning, as it will enhance the taste of the meat. When it comes to cooking fresh side pork, you have a few options. Here are some tried-and-true methods: 1. Roasting
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
How do you cook fresh side pork in the oven?
Roasting fresh side pork in the oven is a popular method that yields a crispy and succulent result. Preheat your oven to 375°F (190°C). Place the seasoned fresh side pork on a wire rack set in a baking dish to allow the heat to circulate around the meat.
How do you season side pork?
You can season side pork with a variety of spices and herbs, such as garlic powder, onion powder, paprika, cayenne pepper, or black pepper. You can also use marinades like teriyaki or barbecue sauce to add flavor to the meat.