Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, country style corn and pork belly/bacon. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
#bacon #porkbelly #makeyourownbacon #smoked Tim learns all about how to cure and cold smoke a pork belly to make some of the most delicious bacon with his. The uncured, undried pork belly is like a hunk of tenderloin absolutely draped in rich, delicious pork fat. When rescued fresh from the clutches of the cynical Your belly or bellies will arrive vacuum-sealed and likely frozen, which is fine.
Country Style Corn and Pork Belly/Bacon is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Country Style Corn and Pork Belly/Bacon is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have country style corn and pork belly/bacon using 10 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Country Style Corn and Pork Belly/Bacon:
- Make ready 1/4-1/2 pound pork belly (or bacon)
- Prepare 16 oz. Package frozen corn
- Get 1/2 medium onion
- Get 1/2 Bell pepper optional
- Make ready 2 garlic cloves
- Prepare 1/4-1/2 tsp. Crushed red pepper optional
- Take 1/2 tsp. Cumin
- Get 1 salt to taste
- Make ready 1 black pepper to taste
- Prepare 2 Tbl. Broth or water
Pork country style ribs are usually cut from the pork butt which has a lot of fat marbling and connective tissue. Worse case scenario, get a sharp knife and debone/slice a pork butt yourself. Remove the country style ribs from the package and rinse them under. Cook onion and bacon until onion is soft and bacon cooked.
Instructions to make Country Style Corn and Pork Belly/Bacon:
- Cut meat into bite size pieces, I'm using pork belly here
- Spray a skillet with oil, heat on medium or a touch above. When hot add meat.
- Chop onion, garlic and Bell pepper.
- Stir occasionally until meat has given up some of its fat, and at least started to crisp a little.
- I'm using corn in a cook in bag, so I microwaved it for 2 minutes to thaw.
- Do not drain fat off. Add onions/peppers to skillet, stir often
- When onions just turn translucent, add corn, chopped garlic and cumin.
- Add a pinch or two of salt, few grinds of black pepper and broth/water stir to combine.
- Turn heat down to medium-low, cover.
- Cook covered for 15 minutes, but stir every 5 minutes.
- Uncover, check seasoning levels. Season, stir as required.
- Place in serving bowl. It's now ready.
- You can garnish with cilantro or flat parsley, even green onions.
Scatter over the base of the prepared quiche base. Cream Style Corn has been a Kiwi favourite for generations. Wattie's uses only the finest Hawke's Bay corn for a cream style corn that is full of. After a very slow start, pork bellies — the source of bacon—have become one of the three top commodity futures. The others are corn and An official of the Mercantile Exchange recalled that when pork belly futures were new it was said that a contract with such an inelegant name was sure to.
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