We were recently with our friends Bob and Wilma shopping at "The Pork Shop" in Queen Creek Arizona when our Bob saw "side pork". There was a sign warning that this is "Fresh Side" and that it is not bacon. "Side pork" is actually from the side of the pig above the belly but it is not cured. Bob remembers growing up eating side pork so he had to get a package. Here is what it looks like.
Bob didn't remember exactly how to cook it so he called his older sister who told him that Mom cooked it slowly covered with a little water to cook it first and then take the lid off and fry it after seasoning with seasoned salt.
For the first time cooking it by himself Bob felt that it was a pretty good job, some got a little tough but some were cooked pretty good. He cooked up about half of it and will try again.
The second time was much better as Bob added a little more water and cooked it at a little lower temperature. Bob wanted to use this method so he could fix gravy and use the leftover grease as flavoring. Gravy fixed this way is amazing.
Can you see biscuits and gravy in our future?
Till next time,
Bob and Jo
I can smell the delicious smells here in Ohio.
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