As well as telling you about the latest and tastiest bacon food items worth your precious Bacon Attention Brain Space (that’s the part of your brain that is solely devoted to thinking about bacon), we also like to introduce you to some of the more crazier things bacon gets paired with.
I haven’t tasted any of these dishes, but whole nations eat many of them. And they all feature bacon, so they have to be deserving of a nibble. Check out the multi-lingual bacon weirdness after the jump.
That accent over the “c” means we are encountering a dish from the lesser-known parts of Europe. But all across the Balkans and up into central Europe, čvarci is incredibly popular: it is often children’s favourite food. But it’s not made from sugar. It’s made from the delicious fattiness of bacon.
Basically, it’s bacon that’s been deep fried until it turns into a pork-scratching like thingamajig. And when I say, deep-fried, I’m not kidding. These things are submerged in fat. If you are interested in getting all of the intense details, the website A Canadian Foodie provides a great recipe.
Lithuanians are so in love with bacon that they have put it into their national dish. Yay, Lithuania! Kugelis is a potato pudding (uhm…yum!) that usually includes – aside from bacon and potatoes –milk, onions and eggs. This delightful slurry (it looks like a casserole when it’s done) is then served with sour cream, apple sauce or ligonberry preserve. And if Joy is right, the recipe looks mighty easy. It might just be the perfect meal for your luxury car-crushing tank rides.
Back in the fifties, American housewives went crazy for “Tiki Culture”: a fake Polynesian trend that involved tiki lanterns, leis, mai tais and rattan furniture. It swept suburbia like a coconut-scented wind. Part of this tiki culture also included “rumaki,” a quasi-BBQed appetizer. Rumaki was first invented at the Don the Beachcomber restaurant in Palm Springs in 1941, and from there it spread across the country. The traditional recipe was to have duck liver and water chestnuts wrapped in bacon and BBQed in soy sauce and brown sugar. Since bacon and brown sugar were involved, I’m actually thinking this might have been delicious.
Koreans take their pork seriously; they enjoy it in many dishes. But the dish that is the cheapest and cheerfullest (is that a word?) in Korea is samgyeopsal. Made from uncured pork belly – basically a naked form of bacon – samgyeopsal is cooked and served with lettuce, garlic, chilli peppers, onions and kimchi.
The crazy thing about samgyeopsal isn’t the accompaniment, though. It’s the way it is cooked at the dining table on a grill. It’s like a form of fondue but with a plate of bubbling, boiling oil rather than a tepid bowl of chocolate. I’m guessing that forearm oil burns are a common sight in Korea.
This dish is simple: it’s just an oyster on the halfshell filled up with bacon and breadcrumbs. Originally from Rhode Island, it has become a popular item in many Italian-American restaurants across the US, but especially in New York. Like many dishes that feature bacon liberally spilled all over it, I have a feeling that it really can’t fail.