Side Pork is uncured bacon, it is the same cut as slab bacon but it is fresh. It is taken from the section of side that remains after the loin and spareribs are removed.
There is a section of pork skin at the edge of the side pork. I cut the rind and pan-fried it and added a little sea salt.
The Side Pork was rolled in yellow cornmeal and pan-fried. It has a crunchy exterior and porky goodness on the inside. It renders little fat but enough to fry itself. Suits well as an appetizer or topping for burgers/sandwiches.
Serve with a chilled beer.
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