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  2. Stegt flæsk - Wikipedia

    en.wikipedia.org/wiki/Stegt_flæsk

    Stegt means 'fried' and flæsk means 'strips of pork belly'. It is lightly salted but not smoked. It is lightly salted but not smoked. Stegt flæsk is included in The Art of Danish Cooking by Nika Standen Hazelton and Scandinavian Cooking by Elizabeth Craig where the dish is translated as "bacon with parsley sauce" [ 5 ] [ 6 ] Flæsk is also ...

  3. Pancetta - Wikipedia

    en.wikipedia.org/wiki/Pancetta

    The pork belly skin is removed before the pork is salted and held in a tub of brine for 10–14 days in a low-temperature and high-humidity environment. The brine is usually composed of salt, nitrite, ascorbate, spices such as black pepper, chilli, garlic, juniper, and rosemary, and sometimes nitrate.

  4. Pork belly - Wikipedia

    en.wikipedia.org/wiki/Pork_belly

    Pork belly is used to make red braised pork belly (紅燒肉) and Dongpo pork [3] (東坡肉) in China (sweet and sour pork is made with pork fillet). In Guangdong, a variant called crispy pork belly (脆皮燒肉) is also popular. The pork is cooked and grilled for a crispy skin. [4] Pork belly is also one of the common meats used in char siu.

  5. Thai Style Pork Belly Burgers Recipe - AOL

    www.aol.com/food/recipes/thai-style-pork-belly...

    For the pork belly, heat the olive oil in a medium-sized frying pan and add the pork belly slices. Fry until lightly browned and crispy on both sides, about 10-15 minutes total.

  6. Dale Talde fires up the grill for Filipino pork belly and ...

    www.aol.com/news/dale-talde-fires-grill-filipino...

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  7. This Louisville restaurant serves antelope burgers, other ...

    www.aol.com/louisville-restaurant-serves...

    Popular starters include deconstructed Scotch eggs, consisting of lightly fried soft-boiled eggs served with strips of slow-smoked pork belly, all atop a smear of smoked truffle mayonnaise and a ...

  8. Lardon - Wikipedia

    en.wikipedia.org/wiki/Lardon

    Lardons may be prepared from different cuts of pork, including pork belly and fatback, or from cured cuts such as bacon [3] or salt pork.According to food writer Regina Schrambling, when the lardon is salt-cured but not smoked in the style of American bacon, "the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg". [4]

  9. It's Bacon Lover's Day! Here's How to Celebrate Like a Pro - AOL

    www.aol.com/bacon-lovers-day-heres-celebrate...

    Nothing gets us out of bed faster than the smell of bacon sizzling on a griddle. We love every crispy morsel of this smoky salt-cured pork belly. We love bacon and bacon-wrapped everything.