Best Ever Side Pork (3 Ingredients)

Move over bacon, side pork is in town! Crispy and perfectly seasoned, this fresh side pork recipe is simple, with less than five minutes of preparation time and only three ingredients. It is a delicious cut of pork belly that should not take a back seat to bacon.

When we got our pigs butchered last winter, we knew that we needed to load up on the pork side cuts. A bonus- no nitrates or overly salty additives- pure pork belly in its finest form. This has always been a favorite in my family with my father in law Vince having the winning cooking technique. I soaked up all of his tips and tricks to bring you this ultimate guide for cooking crispy side pork!

Key Ingredients

Side Pork– this cut of pork is readily available most butchers and at some grocery stores. I specifically asked for side pork when I had my pigs butchered and specified the thickness (1/4-1/2 inch thick). Some pork belly is sliced thinly like bacon and other is cut thicker. If you have thin pork belly slices, cook for less time.

Seasoning Salt OR Montreal Steak Spice: I choose Lawry’s Seasoning Salt for my recipe- it includes no added MSG and that is important to me. Choose your favorite seasoning salt or spice things up a bit with Montreal Steak Spice.

Ground Black Pepper– I love to use fresh cracked black pepper rather than finely ground pepper for more of a flavor and texture explosion. Finely ground black pepper will work in a pinch.

Tips + Tricks For Cooking Fresh Side Pork

• Save your pork fat (lard) that was rendered during the cooking process and set it aside in a jar or other air tight container! You can use this lard in place of oil in many of your savory dishes including fried eggs or smoked green beans. Check out this post for 7 easy ways to use your leftover lard.
• If you need, reduce salt for dietary restrictions or preferences. Consider your favorite salt alternative. Switch up the seasonings by swapping out the salt and pepper for montreal steak spice or your favorite barbecue rub. Adding garlic powder, smoked paprika, and other spices will help to elevate the pork strips.
• Cooking Side Pork In The Oven: I have successfully cooked the side pork @ 400°F on a parchment lined cookie sheet in the oven. It took about 25 minutes, flipping once to fully cook. This is a great option for those who worry about kitchen cleanup.
• Grilling Side Pork: If using a barbecue or smoker, be sure to control the amount of grease that is falling through the grate to avoid having a grease fire. Consider placing it on a grill safe pan with edges to catch the fat, removing it as needed.

All About Side Pork

What is side pork? Side pork is essentially sliced pork belly that hasn’t been cured. It is pure, unadulterated pork at its finest! It can be sliced thin like bacon or up to 1/2 inch thick, this is up to the butcher’s discretion. This version of sliced pork belly is uncured, and raw (not smoked in any way) meaning that it tastes more similar to a well cooked pork chop. Because it is sliced thinly and has a good amount of fat in it, it takes on that crispy bacon texture that everyone loves.

Side Pork vs. Bacon – Whats the Difference?

As stated above, bacon is cured and sliced pork belly. It is cured using specific salts usually containing nitrates or nitrites and smoked to help with the curing process. Side pork is simply sliced pork belly that has had nothing done to it. It is often cut thicker than traditional bacon, tasting more like a thin pork chop that crisps up from the higher fat content. If you are wanting a bacon replica, this is not the dish for you. I repeat, it does NOT taste like exactly like bacon... some would say it is better!

Ultimate Guide To Cooking Side Pork

Step 1. Arrange. Arrange the pork slices in a single layer in a large, heavy bottomed pan. I used a 13 inch cast iron skillet and was able to fit all of the side pork in one batch. If your pork belly is cut more thinly, you may have to cook it in two batches.

Step 2. Season. Season the top of the meat with half of the seasoning salt and half of the ground black pepper ~3/4 teaspoon of each.

Step 3. Cook. Cook over medium heat for 7-10 minutes or until the bottom of the pork begins to get crispy and golden brown. Flip, sprinkle on the remaining seasoning, and continue to cook for two more minutes, after this time you may want to remove some of the fat that has accumulated at the bottom of the skillet. Continue to fry for another 4 minutes or until it is cooked to your satisfaction. I know that the side pork is done when the fat has taken on more of a clear appearance and the pink meat has turned more of a golden brown color.

Step 4. Cool + Serve. Transfer the cooked side pork to a plate lined with two layers of paper towel to help drain some of the excess fat off. If you desire, you can also blot the top of it, being mindful not to remove too much seasoning. Serve hot with your favorite egg recipe, sauerkraut, or another side.

Pork Belly FAQs

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