Steps to Prepare Country Style Corn and Pork Belly/Bacon

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, country style corn and pork belly/bacon. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Great recipe for Country Style Corn and Pork Belly/Bacon. A easy to make, good side dish. Not low fat, but so good.

Country Style Corn and Pork Belly/Bacon is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Country Style Corn and Pork Belly/Bacon is something which I’ve loved my whole life.

Steps to Make Country Style Corn and Pork Belly/Bacon

To begin with this particular recipe, we must prepare a few ingredients. You can cook country style corn and pork belly/bacon using 10 ingredients and 13 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Country Style Corn and Pork Belly/Bacon:

1. Prepare 1/4-1/2 pound pork belly (or bacon)
2. Make ready 16 oz. Package frozen corn
3. Get 1/2 medium onion
4. Take 1/2 Bell pepper optional
5. Make ready 2 garlic cloves
6. Take 1/4-1/2 tsp. Crushed red pepper optional
7. Take 1/2 tsp. Cumin
8. Prepare 1 salt to taste
9. Get 1 black pepper to taste
10. Make ready 2 Tbl. Broth or water

Pork belly is unsmoked and uncured, while much bacon found in the U. S. can undergo a lot of processing—not ButcherBox bacon, though. While pork belly is, you know, always pork belly, bacon can actually be sourced from different parts of the pig like the back, collar, shoulder, and jowls. In fact, bacon can be cut from entirely different.

Instructions

Steps to make Country Style Corn and Pork Belly/Bacon:

1. Cut meat into bite size pieces, I'm using pork belly here
2. Spray a skillet with oil, heat on medium or a touch above. When hot add meat.
3. Chop onion, garlic and Bell pepper.
4. Stir occasionally until meat has given up some of its fat, and at least started to crisp a little.
5. I'm using corn in a cook in bag, so I microwaved it for 2 minutes to thaw.
6. Do not drain fat off. Add onions/peppers to skillet, stir often
7. When onions just turn translucent, add corn, chopped garlic and cumin.
8. Add a pinch or two of salt, few grinds of black pepper and broth/water stir to combine.
9. Turn heat down to medium-low, cover.
10. Cook covered for 15 minutes, but stir every 5 minutes.
11. Uncover, check seasoning levels. Season, stir as required.
12. Place in serving bowl. It's now ready.
13. You can garnish with cilantro or flat parsley, even green onions.

Pat the pork belly dry with paper towels. While drying the belly, fire up your smoker. If you don't have a smoker, you can use your oven (but alas, you will miss out on the smoky flavor that is classic to bacon). Place the pork belly in the smoker. Place the pork belly in a large non-reactive tub (stainless steel, glass, enamel or plastic - we use a plastic dishpan) Massage the curing ingredients well over both sides of the pork belly.

As simple as that Recipe of Country Style Corn and Pork Belly/Bacon

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