Most of us will kill for some bacon right? I know I would definitely contemplate it. Uncured bacon never crossed my mind though. Very ironic in light of the latest information on processed foods. I mean I have probably eaten a few extremely large pigs by now and never gave any thought to the damage it might be doing. I’m speaking here of nitrates found in food including cured bacon. They are nasty little things and to educate you on this you can read all you like on man’s best friend, Google.
Here is the short about The difference between cured and uncured bacon
Cured – Treated with nitrates and salt to make it look nice and pink and not cause immediate spoilage.
Uncured – Treated with nitrates found in celery(Clever little marketing trick right, but a lie none the less).
My uncured bacon – Exactly what it says. Raw, fresh and uncured. No lies here.
For our purpose here we will just be looking at a very simple recipe to keep enjoying the beast without it enjoying you. No salt, no nitrates, no celery bullshit.
Firstly you want to find yourself a nice piece of pork belly. As fresh as a daisy from your local bearded butcher with fat fingers. I find the ones that strike a resemblance to be the best. Just saying. I’ve done this a long time.
Close to uncle John there might well be a green grocer. Hop in or walk in which ever tickles your fancy and get the following. The dirtiest potatoes in the shop(You will clean them later but they taste best). Some little fresh green cucumbers like exactly the ones Russians pickle by the tons every day. Bunch of parsley and bunch of dill and you’re ready for the checkout.
After this exhausting little shopping trip to fat fingers and green fingers you are going to want to place the pork in the freezer for two hours. This semi freezes the meat in order for us to slice it nice and thin. Not sure that I had to spell that out but you never know. Meanwhile you gonna give your dirty tatties a nice bath and shave. Cut them into equal sized pieces and boil in slightly salted water until just done. The cucumbers also need a little bath and quick dice.
You will see that I’ve got black bread croutons in my salad but you can use any bread you want. Just slice them in cubes and set aside for now. Check your “bacon” in the freezer to see if it’s firmed up. If yes then we’re in business. Slice it nice and thin (about 2 millimeters) across the grain so that it looks like the bacon strips you usually buy.
Get a non stick frying pan nice and hot and cook the pork strips evenly on both sides for a minute each side. Remove and leave the fat in the pan. This is to make our croutons with. Give the bacon a quick chop before you go ahead. So as you guessed we will fry our croutons till crispy and nice. Not crispy and burnt. Lastly chop up some dill and parsley.
Now that we have everything ready we will add it all together into our pan. Toss it around gently and season with salt, pepper and lemon juice. For an even punchier taste you can add a teaspoon of adjika paste to really make this salad the star of the show.
Hope you didn’t sweat as much as the butcher you bought the pork from. If you did, then grab a cold beer. Your reward is waiting.