What to do with fresh side of pork (besides bacon)?
Hi all,
The fridge went out this week and the meat is defrosting. I have a 3.2 lb fresh side of pork that I was planning for bacon, but those hopes are now dashed as I can't cure it for 3 days in the fridge.
I'm thinking about smoking the fresh side with a Memphis Dust rub, then I guess slicing it up?
John "JR"
Minnesota/ United States of America
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Howdy all,
Thanks for the great suggestions and welcome, I missed some of the later recommendations, I can't wait to try them!
I made the Bahn Mi recipe from this website. A few photos below.
I made an unjustified assumption that it would be forgiving of time and temp like a butt. But it wasn't. What did me in was leaving it covered in the roasting pan a little too long (no, probably a lot too long). Some of the meat got dry, but as long as you get a piece of fat with it, it works out just fine.
My wife has celiac, so no buns here. We've got cukes and squash coming out the yingyang, so we served it with an asian-inspired cuke salad and grilled squash, onions, peppers.
Thanks, and looking forward to posting more often!
Chuck
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Man, that plate looks awesome ..... great idea .... I guess next time I buy a belly, I’ll use some of it for Banh Mi pork belly instead of bacon. Probably be a great appetizer at a BBQ
Great idea. Slice up a cuke, slice a piece of pork on top, top it with the pickles. Yum. I'm not usually a big fan of brown spices, but the Five Spice Powder is great.
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