I had started to cure some pork belly with Asian flavors last Sunday to make bacon. If this is not a tease...then I do not know what is. Every time I open the fridge, was just taunting me. I could not take it anymore this morning so I pulled a piece out a day or two early and started rinsing it. As I was rinsing the pork belly, I decided to take it for a different spin.
Down in Asiantown, they sale this pork that that is roasted and the skin is rendered to achieve a crispy skin that is like pork rind referred to as Thit Heo Quay. You have a meaty layer of tender meat and then you have the crispy skin of the pork. It is amazing.
Well this morning, I took this route to put a spin on the bacon. The pork belly has been curing for seven days now so it already has that bacon flavor. The fun part of this is to get the skin extra crispy.
First thing I did was boil the pork belly and cook it to about 50% doneness. I pulled the meat from the water and patted it dry especially the skin. I took several toothpicks and pricked the skin all over and popped it in the oven. After several minutes, I pulled the meat out and patted the skin dry from the fat that had rendered out and put it back in the oven. I did this a couple more times until the skin started to crackle and bubble to form a nice and crispy skin much like pork rind.
I set the meat aside to cool and poured the fat from the pan into a frying pan and started frying my thinly slices of potatoes in it.
I present to you...Pork Rind Bacon!
The pork belly was amazing. It came out the way I wanted it too. I had my bacon and I had my thit heo quay all in one! The meaty part of it taste like regular bacon and the crispy skin was just like pork rind. And the potatoes were to die for. I mean, everything taste better with some bacon grease added to it.
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