- Joined Dec 9, 2010
I saw it at the store, dirt cheap, an ingredient i've never used before, and decided to give it an experiemnt. First night I tried to substitute slab bacon with it in my Chasseur, and cut a small slice of it into lardons. My stew was unbearably salty and the pork was still very tough. So I soaked the rest of it for a day, draining it twice to draw out some of the saltiness. Then I stewed it in court-bouillon for about 3 hours. I cut a little piece and it was still kind of tough. Gave it another hour, still tough. Then it was time for work so I ultimately got ready and forgot about it. When I came home I was pleasantly surprised that there was still plenty of liquid left in my pot, and I wasn't left with a big hunk of carbon or a pot with a hole in the bottom. However, it was just as tough as before I left. Would anyone share how they like to prepare it?