Are you a fan of bacon? Do you enjoy trying out new recipes and flavors?
If so, you might want to give Polish bacon a try! This delicious and slightly smoked bacon is made of choice lean pork loins and offers a specific, delicate smokey flavor that will make your taste buds dance.
But how do you cook it to perfection? In this article, we’ll explore different methods for cooking Polish bacon, from baking in the oven to frying on the stove.
Whether you’re a seasoned cook or a beginner, you’ll find useful tips and tricks to make your Polish bacon dishes a success.
So let’s get started!
How To Cook Polish Bacon?
There are several ways to cook Polish bacon, depending on your preferences and the dish you’re making. Here are some popular methods:
What Is Polish Bacon?
Polish bacon, also known as boczek, is a type of cured and smoked pork belly or rib meat that is a staple in Polish cuisine. It comes in various forms, including double-smoked, smoked and cooked, hunter-style, or with ribs on. The meat is first cured with salt and other seasonings, then smoked to give it a distinct smoky flavor. Polish bacon is often used as a key ingredient in traditional Polish dishes such as bigos (hunter’s stew), scrambled eggs, and soups. It can also be enjoyed on its own, sliced and served on a piece of bread with mustard. Some varieties of Polish bacon are made according to traditional European recipes, while others are made from American pork. Regardless of the specific type, Polish bacon is known for its rich flavor and versatility in the kitchen.
Choosing The Right Cut Of Polish Bacon
When it comes to choosing the right cut of Polish bacon, it’s important to consider the dish you’re making and the level of fat you prefer. Polish bacon can be used in a variety of dishes, including boiled, baked, and fried dishes. It can also be processed into smoked bacon roll, pork fatback (slanina prasowana), or Polish spyrka.
For those who prefer a leaner cut of bacon, Canadian bacon made from tender center cut pork loin is a great option. This cut is seasoned with brine and fully smoked to seal in its natural flavors. It’s perfect for those who want to wake up to the aroma of full-flavored bacon without the extra fat.
If you’re looking for a more traditional Polish bacon, Morliny Polish bacon is a popular choice. This bacon is known for its delicious taste and can be used in a variety of dishes. When cooking with Morliny Polish bacon, it’s important to remove the hard skin and slice it into small pieces before cooking. This will help the fat melt and infuse the dish with flavor.
Ultimately, the right cut of Polish bacon depends on your personal preferences and the dish you’re making. Whether you prefer lean Canadian bacon or traditional Morliny Polish bacon, there’s a cut that will work for your next meal. Just remember to remove any excess fat or skin before cooking to ensure the best taste and texture.
Preparing Polish Bacon For Cooking
Before cooking Polish bacon, it’s important to prepare it properly. One popular method is to bake it in the oven. To do this, lay out as many bacon pieces as will fit snugly without overlapping on a rimmed baking sheet lined with foil or parchment paper. Preheat the oven to 350F, then preheat the oven to 400 degrees F and bake for 25 to 35 minutes, or until crisp. Drain well on a dish lined with paper towels.
Another way to cook Polish bacon is to fry it in a pan or wok. Warm a deep frying pan or wok over a medium heat for 1 minute. Add 1 tsp oil and the lardons. Cook, stirring occasionally, for 7-8 minutes, till the lardons are golden brown. While the lardons fry, peel and finely slice the onions. Peel and finely chop the carrot. Peel and grate or crush the garlic. Scoop the lardons out of the pan and pop them on a plate. Add the butter to the pan with the onions and a pinch of salt and pepper. Cook and stir for 5-8 minutes till the onion is soft and a rich golden color – if it is browning too much or too quickly, turn the heat down. Stir the carrot, garlic, and mushrooms into the pan. Cook and stir for 5 minutes till the mushrooms are juicy.
For those who prefer a more traditional approach, Polish bacon can be made into a spread called “smalec”. To make this appetizer, cook and double smoke an un-cut whole bacon chunk made according to a traditional “gypsy” style recipe. Slice it and serve it on a piece of bread with little bit of mustard for a classic Polish snack.
No matter how you choose to cook your Polish bacon, be sure to enjoy its unique flavor and versatility in various dishes.
Baking Polish Bacon In The Oven
Baking Polish bacon in the oven is a great way to achieve a crispy and evenly cooked result. To get started, preheat your oven to 400°F (200°C). While the oven is heating up, line a baking sheet with parchment paper or aluminum foil. Then, place the bacon slices side by side on the lined baking sheet, making sure they don’t overlap.
The baking time for Polish bacon will depend on the thickness of the slices. For thin-cut bacon, bake for about 12-15 minutes. For medium-cut bacon, bake for 15-18 minutes. For thicker bacon, bake for 18-22 minutes or until it reaches your desired level of crispiness.
It’s important to note that you don’t need to flip the bacon while it’s baking in the oven, unless it’s very thick. This will ensure that both sides cook evenly.
Once the bacon is done, remove it from the oven and transfer it to a plate lined with paper towels to drain excess fat. The bacon will continue to crisp up as it dries.
One advantage of baking Polish bacon in the oven is that it doesn’t require constant attention like frying does. Additionally, your stove top, back splash, and walls won’t be splattered with grease. Plus, the bacon shrinks less and cooks more evenly when baked in the oven.
Frying Polish Bacon On The Stove
Frying Polish bacon on the stove is a classic and simple method. Start by placing your bacon in a cold skillet on the stovetop and turn the heat to high. As the bacon heats up, it will release its fat and start to sizzle. You can add a small amount of oil if needed, but the bacon should provide enough fat for cooking.
It’s important to keep an eye on the bacon while it cooks, as it can burn quickly. Use tongs to flip the bacon occasionally, and remove it from the pan when it’s crispy and browned to your liking. Once it’s done, place the bacon on a paper towel-lined plate to drain off any excess grease.
This method is great for dishes like breakfast sandwiches or as a side for eggs and toast. However, if you’re looking for a healthier option or want to avoid splattering grease on your stove, consider baking your bacon in the oven or stir-frying it with veggies for a flavorful meal.
Grilling Polish Bacon Outdoors
Grilling Polish bacon outdoors is a popular method that many people swear by. However, it’s important to exercise caution and follow some guidelines to ensure that your bacon doesn’t burn or cause a grease fire.
To start, preheat your grill to a medium-low heat (around 375°F-400°F at the surface). Once your grill is hot, place the bacon on the grill’s tray. It’s important not to place an entire package of bacon on the grill at one time, as this can cause uneven cooking and increase the risk of a grease fire.
Grill the bacon for 5-7 minutes on each side, turning it over regularly to ensure it cooks evenly. Keep an eye on the bacon to make sure it doesn’t burn or turn black. If you notice this happening, turn down the heat and adjust the temperature until you find the perfect level for crispy, golden brown bacon.
It’s important not to leave your grill unattended while grilling bacon, as this can increase the risk of a grease fire. If you do experience a grease fire inside the grill, remove the bacon from the heat, shut off the fuel, and allow it to burn out. Never use water on a grease fire!
Grilled Polish bacon can be enjoyed on its own or used in a variety of dishes. For example, you can wrap each filet mignon Polish sausage with two strips of bacon and grill them together for a delicious and meaty BBQ treat. Alternatively, you can sauté mushrooms and onions in butter and garlic, then serve them on top of a brioche hot dog bun with cooked bacon-wrapped filet mignon Polish sausage and crumbled blue cheese.