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  2. The Secret To Cooking Juicy Pork Chops Without the Fat - AOL

    www.aol.com/food/secret-cooking-juicy-pork-chops...

    Check out the slideshow above to learn how to cook pork chops without the fat and also discover our favorite pork chop recipes. 7 Reasons to Eat and Cook from the Farmer's Market 10 Bad Cooking ...

  3. Szalonna (bacon) - Wikipedia

    en.wikipedia.org/wiki/Szalonna_(bacon)

    The szalonna is returned to the fire and the process is repeated until the piece of bread is nearly saturated with fat from the szalonna. Sliced cucumber , red onion , green peppers , sliced radishes , paprika , other vegetables, ground pepper, and salt are used to add flavor to the slice of bread, and then more drippings are followed to top it ...

  4. What’s the Difference Between Pork Rinds, Cracklins, And Fatback?

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  5. 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]

  6. Salo (food) - Wikipedia

    en.wikipedia.org/wiki/Salo_(food)

    Salo or slanina [a] is a European food consisting of salt-cured slabs of pork subcutaneous fat [1] with or without skin and with or without layers of meat. It is commonly eaten and known under different names across Central, Eastern and Southeastern Europe. It is usually dry salt or brine cured.

  7. 50 Cheap and Easy Instant Pot Recipes - AOL

    www.aol.com/50-cheap-easy-instant-pot-220000358.html

    2. Baby Back Ribs. These ribs are the ideal centerpiece of a meal. With the Instant Pot, it's possible to cook ribs in 25 minutes without sacrificing flavor or tenderness.

  8. Smoked meat - Wikipedia

    en.wikipedia.org/wiki/Smoked_meat

    17th-century diagram for a smokehouse for producing smoked meat. Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. [2]

  9. 45 Fast-Food Copycat Recipes You Can Make at Home - AOL

    www.aol.com/45-fast-food-copycat-recipes...

    2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...

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