When I take pork bellies to the butcher to make bacon, the belly is cured, smoked and trimmed square before slicing. The trim is known as ‘bacon ends’ and can come in large chunks or small bits and pieces.
Bacon ends can be used for making pork and beans or soup or your own bacon bits. Last night I made the most simple and delicious dinner using a kilo of bacon ends and some cremini mushrooms.
- bacon ends, sliced
- whole mushrooms
- 2 tsp chopped thyme
- sea salt
- cracked pepper
Preheat oven to 350F. In a heavy oven-proof skillet, fry the bacon ends until the edges are crispy. Add the mushrooms whole (or cut into quarters if they are large). Toss them until they are well coated. Sprinkle with thyme, salt and pepper. Place skillet in the oven uncovered for 30 minutes. Serve with rice pilaf.