Best 2 Cider Braised Slab Bacon Recipes
Indulge in the delectable flavors of Cider-Braised Slab Bacon, a culinary masterpiece that combines the richness of pork belly with the sweet and tangy notes of apple cider. This mouthwatering dish is perfect for special occasions or hearty family meals. The article presents three enticing variations of this classic recipe:
1. **Classic Cider-Braised Slab Bacon:** Experience the traditional magic of cider-braised bacon, where succulent pork belly is slowly braised in a flavorful bath of apple cider, onions, garlic, and aromatic spices. The result is fall-off-the-bone tender meat with a crispy, caramelized exterior.
2. **Applewood Smoked Cider-Braised Slab Bacon:** Elevate your taste buds with the smoky goodness of applewood-smoked bacon. This variation infuses the bacon with a delightful smoky flavor, creating a harmonious balance between sweet, tangy, and smoky notes.
3. **Honey-Glazed Cider-Braised Slab Bacon:** Satisfy your sweet tooth with a honey-glazed twist on this classic dish. A sweet and sticky glaze made from honey, brown sugar, and spices is brushed onto the bacon during the braising process, resulting in a tantalizing caramelized crust that perfectly complements the tender meat.
Whichever variation you choose, prepare to embark on a culinary journey that will leave you craving for more.
SWEET AND TANGY COLLARD GREENS
On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always done, and I think my grandparents, too. It's a superstitious thing. The black-eyed peas bring good luck, and the greens symbolize money." Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.
Provided by Julia Sullivan
Categories Bon Appétit New Year's Day Tennessee Leafy Green Collard Greens Bacon Garlic Vinegar Side Braise
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large heavy pot over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pot and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and softened, 5-7 minutes. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
- Working in batches, add collard greens to pot, letting greens wilt slightly after each handful before adding more. Add broth, bring to a simmer, and cook, stirring often, until greens wilt and lose about half of their original volume, about 4 minutes. Reduce heat to medium-low, partially cover pot, and simmer gently, stirring occasionally, until greens are tender and liquid is almost completely evaporated, 25-30 minutes. Stir in vinegar and sugar and cook another minute to allow sugar to dissolve; season with salt and pepper.
BACON-BRAISED MUSTARD GREENS
Provided by Julia Reed
Categories weekday, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse greens well. Cut out stems and thick veins; tear leaves into 4- or 5-inch pieces.
- Cook bacon in a large sauté pan until fat starts to render and bacon begins to brown. Add onion, garlic and pepper flakes and sauté until onion is soft, about 7 minutes. Add sugar, vinegar and chicken stock. Heat to boiling, add greens and cook slowly, stirring often as the greens begin to release their own liquid.
- Reduce heat and simmer greens until tender, 10 to 20 minutes, stirring occasionally. Season with salt and pepper.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 407 milligrams, Sugar 10 grams, TransFat 0 grams
Tips:
- Choose the right cut of pork belly: Use a slab of pork belly that is at least 1 inch thick with good marbling. This will help ensure that the bacon is juicy and flavorful.
- Cure the pork belly properly: Curing the pork belly helps to flavor and preserve it. Make sure to follow the curing instructions carefully and allow the pork belly to cure for the full amount of time.
- Sear the pork belly before braising: Searing the pork belly helps to develop flavor and color. Make sure to sear the pork belly over medium-high heat until it is browned on all sides.
- Use a flavorful braising liquid: The braising liquid is what gives the bacon its flavor. Use a combination of apple cider, maple syrup, brown sugar, and spices. You can also add other ingredients like onions, garlic, or carrots to the braising liquid for extra flavor.
- Braise the pork belly slowly and gently: Braising is a low and slow cooking method that helps to tenderize the pork belly and develop its flavor. Make sure to braise the pork belly for at least 2 hours, or until it is fall-apart tender.
- Let the pork belly cool before serving: Once the pork belly is braised, let it cool slightly before slicing and serving. This will help the bacon to firm up and make it easier to slice.
Conclusion:
Cider-braised slab bacon is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover pork belly. Whether you are a fan of bacon or just looking for a new way to cook pork belly, this recipe is sure to please. So next time you have a pork belly on hand, give this recipe a try. You won't be disappointed!
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