Oh man. You're missing out.
Canada's bacon looks effing mental m8, maple glaze! It has maple glaze!
Canadian's have maple glaze coming out of their taps.Canada's bacon looks effing mental m8, maple glaze! It has maple glaze!
ITT - people who don't know what ham is and don't know what bacon is
No you don't.
The one of the right is what Swedes call bacon. In the UK it is known as "streaky bacon". The one on the left is called "Kotlett Bacon". Tulip's version of it literally called it "the English Classic" on the packet:
Thread redeemed.
I was referring to the top image, so I think we agree. :)
I've never heard it called "kotlettbacon" though, we just called that kind "fläsk".
I've only ever seen it in shops as kotlettbacon. Then again, I've only ever seen Brits buy the stuff.
That's fucking ham.Ham comes from a different part of the pig. Specifically the hind quarters.
He needs to stop being so damn tasty.
Yep. That said, thick bacon from the deli section of a grocery store is infinitely superior to pre-packaged. A lot closer to the Australian one posted above.
LLOLLClassic victim blaming, it can't help that it's outrageously scrumptious.
Today I learned Americans love their bacon stiff and hard and the UK loves theirs floppy and semi rigid.
And Canadians love theirs with Maple Syrup (shocker!)
Or also simply called pork belly. But that's only tasty grilled, during warm days.Just read the wikipedia article.
If you like belly bacon, you should try "Wammerl". That's what we bbq in Bavaria. It's basically thick bacon strips and you bbq them until they're almost burnt and super crispy. My go-to thing in the summer.
Hell yeah! And pork belly is dirt-fookin' cheap. There's a bunch of amazing recipes that can be made with pork belly. My fav. going to (besides bacon):
hong shao rou
I mastered that recipe. It's crack.
Don't knock it until you try it. Korean style pork belly is incredible.Honestly that doesn't look that appetizing to me in comparison to the quoted gif.
You never had KBBQ?Honestly that doesn't look that appetizing to me in comparison to the quoted gif.
Don't knock it until you try it. Korean style pork belly is incredible.
Also, I'm American, but I love both bacons. I've started smoking whole slab cuts of bacon recently and it's incredible.
No problem.
3 /4 lb. of lean pork belly (cut into 3/4-inch thick pieces)
2 tablespoons oil
1 tablespoon sugar (rock sugar is preferred if you have it)
3 tablespoons shaoxing wine
1 tablespoon light soy sauce
½ tablespoon dark soy sauce
2 cups water
Bring a pot of water to a boil. Blanch the pork for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot and set aside.
Over low heat, add oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
Turn the heat back down to low and add Shaoxing cooking wine, light soy sauce, dark soy sauce, and water. It's very important to the color and flavor of this dish that you have both kinds of soy sauce! Just head to your local Asian market, buy a bottle of each, and it will last you a year!
Cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry. Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.
Or also simply called pork belly. But that's only tasty grilled, during warm days.
Usually do it like BLEEN posted, asian style soused and slowly baked.
LOL I'm done.If we are gunna talk Asian pork belly recipes this thread will make people very hungry.
No problem.
It should come out incredibly tender and glistening when it's all done. Like each layer of pork/fat/skin should almost be falling off tender. If it's not, either boil longer at the beginning or simmer longer at the end. (Add more water if you have to.)
The soy sauces adds a really full-bodied flavor. Incredible really. But you can use just any soy sauce, honestly. I've done it with the Chinese restaurant packets and I really can't complain.
Edit* Oh and you obviously don't need to use a wok lol I just use a large skillet or like a chili/soup pot.
Yep I agree with this.