a friend of ours, my sister, her son and her significant other (boyfriend of long-standing).
Went to a Sanamluang Cafe in Pomona and my husband ordered green beans with pork belly. Didn't sound too swift: stirfried green beans with deep fried, roasted pork belly. I was thinking FAT, FAT--too greasy.
Then I thought, hmmmm, pork belly is bacon, right? Maybe this will be ok.
And ok it was and it was actually more than ok! Green beans were perfectly done and mixed amongst them were good sized pieces of the most delectable, crispy, tasty, not-too-fatty pork belly.
I dont' know why I posted this but the thread above about lard got me to thinking about this dish. The lard thread and the bacon I bought on mark-down at a local grocery store (Vons), go me thinking on the nature of pork belly.
And talking of bacon, I bought this bacon, marked down to half-price of the original $2.99/lb. I figured even if it was not the best for straight bacon-consumption (dare I say "pigging out?"), I could use it in beans or something. I pick up the bacon to read the lable and read "Bacon Hd smoked." The bacon was firm and thick sliced, not all watery and gooshy,with a very high percentage of lean to fat. Then, the smell; this stuff smelled like every campout I went to when I was a little kid--geeze it smelled like every good woodfire I ever smelled. I notice the edges of the bacon--arrrgh, eureka, they are actually dark, chocolate brown and I make the connection: this stuff is real-smoked, smoked enough to dry the bacon out, smoked with real smoke to make the edgers of it turn brown with smoke.
I cooked some yesterday and it was all I could hope for. I was in pork paradise, belly bohemian rhapsody, 'cuz I was makin' bacon and it was gooooood bacon! My family and I polished off the pound package.
Now I only have the 3/4 pound package and I am thinkin' of making some bad-boy beans and bacon--if I don't fry the stuff first and eat it all myself.
Went to a Sanamluang Cafe in Pomona and my husband ordered green beans with pork belly. Didn't sound too swift: stirfried green beans with deep fried, roasted pork belly. I was thinking FAT, FAT--too greasy.
Then I thought, hmmmm, pork belly is bacon, right? Maybe this will be ok.
And ok it was and it was actually more than ok! Green beans were perfectly done and mixed amongst them were good sized pieces of the most delectable, crispy, tasty, not-too-fatty pork belly.
I dont' know why I posted this but the thread above about lard got me to thinking about this dish. The lard thread and the bacon I bought on mark-down at a local grocery store (Vons), go me thinking on the nature of pork belly.
And talking of bacon, I bought this bacon, marked down to half-price of the original $2.99/lb. I figured even if it was not the best for straight bacon-consumption (dare I say "pigging out?"), I could use it in beans or something. I pick up the bacon to read the lable and read "Bacon Hd smoked." The bacon was firm and thick sliced, not all watery and gooshy,with a very high percentage of lean to fat. Then, the smell; this stuff smelled like every campout I went to when I was a little kid--geeze it smelled like every good woodfire I ever smelled. I notice the edges of the bacon--arrrgh, eureka, they are actually dark, chocolate brown and I make the connection: this stuff is real-smoked, smoked enough to dry the bacon out, smoked with real smoke to make the edgers of it turn brown with smoke.
I cooked some yesterday and it was all I could hope for. I was in pork paradise, belly bohemian rhapsody, 'cuz I was makin' bacon and it was gooooood bacon! My family and I polished off the pound package.
Now I only have the 3/4 pound package and I am thinkin' of making some bad-boy beans and bacon--if I don't fry the stuff first and eat it all myself.