Bacon vs Pork Belly

Is bacon the new pork belly?

Bacon vs pork belly… which is better? You’d think pork belly is the superior product because of the recent climb in prices. Thanks to its popularity as an appetizer and in ramen, pork belly has risen in price from a couple of bucks a pound to $7.99 at gourmet emporia and $4 or more even at ethnic markets. Meanwhile bacon has been holding steady. You can pay $8 or for a 12 ounce package at Whole Foods or Healthy Living but that includes processing and slicing. And if you are less picky you can grab a pound for $4 at major supermarkets or ends and pieces, to use as an ingredient, for much less. (Hatfield’s “seasoning” was a bargain $2.09 for a pound on special last week.)

But wait a minute. Isn’t bacon made from pork belly?

I used this “seasoning” which is about half the price of good bacon.

Of course it is. Which is why our cultish pursuit of the lower section of the pig deserves a closer look. Why not just substitute bacon for pork belly in your recipes? You’ll get the same fatty unctuousness and porky flavor, plus smoke if you want it or a milder cure if you prefer. You can crisp it before use if you wish, which throws off bonus bacon fat for use in other recipes. Or dice it and put it in raw. Why not? Diners who are squeamish about “undercooked” bacon roll their eyes with delight over the same fatty texture in their pork belly.

I’m just putting this out there…