So I've been meaning to do a post on pork belly for a while now. This isn't really a recipe, but more like a tip. I'm sure many of you like myself have scanned the ingredient list on pretty much every type/brand of packaged of bacon out there. Amazing how there's always something fishy in those ingredient lists, right? I'm actually not a huge bacon fan myself, but my husband and kids are so after we had to make the adjustments to our diet they had to say good-bye to bacon...for a while.
One day, after not having bacon for a while, I started chatting about bacon with the guy at the meat counter. I kid you not I almost did a happy dance right there in the store when he said, "I can make you bacon with nothing in it but the pork." He basically told me he could just thinly slice pork belly, since that was all bacon essentially was anyway. Oh, my gosh you guys, it's the best bacon ever! Seriously I never used to go near the stuff but I actually like this bacon.
The only catch is, everyone cuts the pork belly differently. So see in the pic above the guy cut them extra thick this week. So some people cut them really thin and others cut them really thick, even if I say I want them thinly sliced. It doesn't bother us though because we can use it as our main course then, but I understand if you want to count on something being thinner. In that case, I don't remember what he called it, but one guy instead of cutting it by hand used a machine, so you can try asking if they have a machine they could run it through that will give you very thin/typical bacon slices.
After we bought our first batch I felt a bit of a "duh" moment. This was how people used to get bacon before there were big brands to package it for us. Oh and you can save the bacon grease and roast some veggies with it for dinner, it's delicious. This is also the "bacon" I use in all my recipes using bacon and it always turns out amazing. So, have fun, because now you can have totally corn-free, sugar-free, chemical-free bacon!
Sliced pork belly
Cook how you would regular bacon, in a skillet/frying on both sides until fully cooked, sprinkle with salt