Pork rashers. The name alone is enough to make your mouth water in anticipation of the crispy, fatty, savory slices of cured pork belly. But what exactly are pork rashers? Where did they come from? And why have cooks and eaters alike been enamored with them for centuries? Let’s explore the origins, process, uses, nutrition and storage of pork rashers to truly understand what makes them such a beloved ingredient.
A Brief History of Pork Rashers
Pork rashers have a long and illustrious history spanning many cultures over thousands of years There is evidence that ancient civilizations like the Romans, Greeks and Chinese all cured pork belly for preservation and flavor However, the popularity of pork rashers really took off in Europe during the Middle Ages.
Cured and smoked pork provided essential protein for peasants and laborers during times of hardship. The pork belly was rubbed with salt and spices, then hung over a smoky fire to cook slowly for weeks or even months This resulted in the distinctively smoky, salty and umami depth we associate with pork rashers today
In Britain, Ireland and other European countries, pork rashers became a dietary staple. The name “rasher” comes from the Old French word “rasiere” meaning “slice”. Rashers were often served as part of a hearty full English breakfast along with eggs, sausage, beans and toast.
The Art of Curing: Process of Making Pork Rashers
While commercial production has made pork rashers readily available today, traditional artisanal methods are still used for the highest quality product.
It starts with fresh high-quality pork belly. The pork is trimmed of any ribs or skin. A dry cure is made from ingredients like salt, sugar, spices herbs or juniper berries. The pork belly is completely coated in the cure, layered in a container, and left to sit in a cool place for 1-2 weeks.
Next, the pork is lightly rinsed of excess cure and left to form a pellicle – a tacky surface that will attract smoke. It is hot smoked for up to 24 hours over fragrant wood chips like apple, cherry or mesquite. After smoking, the pork belly is cooled, portioned and sliced into rashers.
The entire process takes 4-6 weeks but results in pork rashers with complex flavors and irresistible crispy edges.
Cooking Methods for Perfect Crispy Pork Rashers
Once cured and smoked, pork rashers still need to be cooked before eating. There are several excellent cooking methods to achieve delicious crispy rashers:
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Pan Frying – The classic technique. Fry rashers in a skillet over medium heat for 2-3 minutes per side. The fat will render out resulting in a crispy texture.
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Grilling – Imparts a lovely char while rendering the fat. Cook over medium heat for about 5 minutes per side.
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Baking – A no-fuss method for crisp rashers. Bake at 400°F for 15-20 minutes, flipping halfway through.
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Microwaving – For a quick breakfast, microwave rashers between paper towels for 30 seconds to 1 minute.
Regardless of method, cook pork rashers until they reach an internal temperature of at least 145°F for food safety.
The Delicious Versatility of Pork Rashers
So why are pork rashers so popular? It comes down to their versatility and complex, satisfying flavor. Here are just some of the ways they can be enjoyed:
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A key component in a full English breakfast – Fried eggs, bangers, beans and rashers.
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Added to sandwiches like BLTs for crispy, fatty goodness.
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Diced up in hearty bean stews or potato hashes for a smoky porkiness.
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Served alongside green salads for contrasting flavors and textures.
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Added to ramen or pho for an extra savory umami broth.
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Wrapped around scallops or prawns before grilling or baking.
Truly, the possibilities are endless with these flavorful cured pork slices!
Nutrition Profile of Pork Rashers
Moderation is key, but pork rashers can have a place in a healthy diet. A 3-ounce serving provides:
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Protein: 15g. Important for building and repairing muscles.
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Fat: 9g, mostly heart-healthy monounsaturated and polyunsaturated fat.
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Iron: 10% DV. Helps transport oxygen in the blood.
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Zinc: 10% DV. Supports immune system function.
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Vitamin B12: 15% DV. Needed for red blood cell formation.
While high in sodium from the curing process, pork rashers are nutritious in moderation.
Storing and Handling Pork Rashers
Proper storage is important for safety and quality. Follow these tips:
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Store uncooked rashers in the refrigerator for 4-7 days.
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Frozen rashers keep for 4-6 months in the freezer. Thaw in the fridge before using.
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Cook rashers to an internal temperature of 145°F. Use a meat thermometer for accuracy.
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Allow cooked rashers to cool before refrigerating any leftovers. Use within 3-4 days.
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Discard rashers that look slimy, smell unpleasant or have mold growth.
Following safe pork handling guidelines will keep you healthy while enjoying scrumptious rashers!
Creative and Tasty Recipes Using Pork Rashers
While pork rashers are delicious on their own, they can be incorporated into all types of recipes too. Get inspired with these creative ideas:
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Pork rasher pot stickers – Finely chop rashers and mix into pot sticker filling along with pork, napa cabbage and spices. Fry up for an appetizer.
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Pork rasher maple beans – Slow cook beans with bacon, maple syrup, mustard and onion for a sweet and savory side.
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Rasher-wrapped pork tenderloin – Season tenderloin with herbs and garlic, then wrap in rashers before roasting for incredible flavor.
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Crispy pork rashers and kale salad – Top fresh kale salad with diced bacon and an apple cider vinaigrette.
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Rasher mac and cheese – Add crumbled rashers to macaroni and cheese right before baking for a smoky bacon flavor.
With a little creativity, the possibilities for cooked pork rashers are practically endless!
A Treasured Pork Product with History and Versatility
Pork rashers have earned their place as a cherished ingredient and kitchen staple. Their long history speaks to their irresistible appeal. While preparation takes patience, the payoff of silky smooth, complexly-flavored cured pork is well worth it. Crisp up a few rashers for breakfast or incorporate them into creative recipes. However you choose to enjoy them, pork rashers are sure satisfy!
Sticky pork rashers recipe | delicious. Australia
FAQ
What cut is a pork rasher?
Is rashers same as pork belly?
Are pork rashers bacon?
What kind of meat is in a rasher?
What is a pork Rasher?
Pork rashers are thin strips of meat that are cut from the belly, sides, or back of a pig. They are similar to bacon, but are typically cut thicker and may have more meat than fat. Rashers can be smoked or cured in brine to preserve them and infuse them with flavor. They are often seasoned with spices to enhance their taste.
How do you cook pork rashers?
Grilling: Grilling pork rashers imparts a smoky, charred flavor. Preheat a grill to medium-high heat and cook the rashers for 5-7 minutes per side, or until cooked through. Baking: Baking is a convenient and hands-off method for cooking pork rashers. Preheat the oven to 400°F (200°C) and bake the rashers for 20-25 minutes, or until crispy.
What do pork rashers taste like?
Crisp pork rashers add a savory crunch to sandwiches, whether it’s a classic BLT or a gourmet creation. Pork rashers can enhance the flavor and texture of soups and stews, adding a smoky richness to the broth. Pork rashers, those crispy, savory slices of cured pork belly, are a culinary delight that has tantalized taste buds for centuries.
Why do people eat pork rashers?
The history of pork rashers dates back to ancient times, with evidence suggesting that curing and smoking pork belly was a common practice among early civilizations. In the Middle Ages, pork rashers became a staple food for peasants and laborers, providing essential sustenance during times of hardship.