Recently, Lorraine from Not Quite Nigella shared a post about pork dishes for Chinese New Year. I commented that I had a slab of pork belly in my freezer that I could cook this weekend.
Instead of flavouring the pork belly with sugary, seed oil-rich spicy rubs and sauces, I opted to use a small slab of speck. I set up the slow cooker late last night (for me, anyway) and finished cooking it this morning.
To fit my two meals-a-day schedule, I had some of the speck and pork belly with an egg for lunch. I decided to sample only the pork belly muscle rather than the fat. For my second meal, I enjoyed slices of the pork belly, including the fat.
Equipment
- Slow cooker
- Frypan
Instructions
- Thaw the pork belly.
- Place the pork and the speck into the slow cooker.
- Cook overnight.
- Place the pork belly and speck into a bowl, cover with meat, and refrigerate.
- Slice the meat against the grain as required.
Speck
Speck is a type of cured, lightly smoked ham made in South Tyrol, a province in northeastern Italy. It is similar to prosciutto crudo. The meat is carefully rubbed with a spice mix that typically includes salt, pepper, juniper berries, and bay leaves. The pork thighs are marinated in this spice rub in cool rooms for up to three weeks. During the smoking process, both smoke and fresh mountain air are used. The hams are then aged for about 22 weeks in cool, well-ventilated rooms.
In terms of cooking and eating characteristics, speck has a deep red colour and a firmer texture than prosciutto. Since it is cured meat, it can be sliced thin and enjoyed raw on an antipasti platter, wrapped around sweet fruits, or layered in sandwiches. Additionally, it holds up well in cooking, imparting a smoky flavour similar to bacon without excess rendered fat.
Meal one
Speck and a fried egg. It’s a fancier version of bacon and eggs.
Meal two
Refried pork belly strips, cut against the grain.
I’ll probably get another three or four meals from what is left.
Two meals a day
Yummy Lummy 2.0
