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We hope you got insight from reading it, now let’s go back to country style corn and pork belly/bacon recipe. To make country style corn and pork belly/bacon you need 10 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to prepare Country Style Corn and Pork Belly/Bacon:
- Get 1/4-1/2 pound pork belly (or bacon)
- Get 16 oz. Package frozen corn
- You need 1/2 medium onion
- You need 1/2 Bell pepper optional
- Prepare 2 garlic cloves
- Use 1/4-1/2 tsp. Crushed red pepper optional
- Provide 1/2 tsp. Cumin
- Use 1 salt to taste
- Take 1 black pepper to taste
- Prepare 2 Tbl. Broth or water
Instructions to make Country Style Corn and Pork Belly/Bacon:
- Cut meat into bite size pieces, I'm using pork belly here
- Spray a skillet with oil, heat on medium or a touch above. When hot add meat.
- Chop onion, garlic and Bell pepper.
- Stir occasionally until meat has given up some of its fat, and at least started to crisp a little.
- I'm using corn in a cook in bag, so I microwaved it for 2 minutes to thaw.
- Do not drain fat off. Add onions/peppers to skillet, stir often
- When onions just turn translucent, add corn, chopped garlic and cumin.
- Add a pinch or two of salt, few grinds of black pepper and broth/water stir to combine.
- Turn heat down to medium-low, cover.
- Cook covered for 15 minutes, but stir every 5 minutes.
- Uncover, check seasoning levels. Season, stir as required.
- Place in serving bowl. It's now ready.
- You can garnish with cilantro or flat parsley, even green onions.
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. 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.
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