Today I'm giving it a bit of a modern twist and fusing two cuisines in Spanish-British mash up, which not only shows how tasty and moist this
cut of pork is but also its versatility.
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INGREDIENTS
Cut of pork belly - any size you fancy 500g salt 300g sugar Prague Powder No.1 (available widely online) - allow 2.5g per kg of meat to be cured (the sodium nitrite keeps the bacon pink, rather than the unattractive beige of cured pork) METHOD This is the easiest, most efficient way of making your own bacon, halfway between full dry cure and wet cure.
What can sometimes be a fatty
cut of pork was as meaty and succulent as tenderloin.
"Shoulders work best when it comes to making pulled pork, but any
cut of pork works well in a Crock Pot," he says, adding that other promotions are also on tap.
SHOULDER is my favourite
cut of pork and benefits from slow cooking.
Tesco buying manager David Stokes says: "The downturn is teaching the current generation what their grandparents knew - a cheaper
cut of pork does not mean a less tasty meal."
It is the leanest
cut of pork with only 2.98 grams of fat per 3-ounce serving, making it as lean as a skinless chicken breast.
Managing director, Paul Durbin, said: "Once again our new product development team have worked hard to create an innovative recipe dish using a
cut of pork ideally suited to our sous-vide to foodservice."