Lardons are small cubes of fatty bacon that are a staple ingredient in many classic French dishes. They add a smoky, salty, meaty flavor to everything from salads to stews. But how exactly are these little cubes of pork belly transformed into lardons?
Selecting the Pork
The first step in making lardons is selecting the right cut of pork. The best cuts for lardons come from the belly or fatback areas of the pig. These cuts contain the perfect balance of fat and meat that allows the lardons to render and crisp up during cooking. Many butchers will have pork belly already cubed into lardon sizes. But you can also buy a slab of pork belly and cut it into lardons yourself.
Curing the Pork
Next, the pork belly is cured to add flavor and preserve the meat. There are two main methods for curing lardons:
Dry Cure
A dry cure involves rubbing the pork belly all over with a mixture of salt, spices, and curings salts like pink curing salt or prague powder. Some example dry cure mixes for lardons are:
– Salt, brown sugar, black pepper, thyme
– Salt, smoked paprika, garlic powder
– Salt, crushed juniper berries, bay leaves
The pork then cures in the refrigerator anywhere from 3-10 days depending on the thickness. The salt penetrates the meat, draws out moisture, and preserves it.
Wet Brine
A wet brine submerges the pork in a saltwater solution for 1-3 days. The brine might include:
– Water, salt, brown sugar, peppercorns, juniper berries
– Water, salt, garlic, lemon, thyme
The saltwater mixture flavors and cures the pork.
Simmering and Drying
After curing, the pork belly is rinsed and then simmered in water for 1-2 hours until cooked through. This helps render out some of the fat and tenderizes the meat. The pork is then thoroughly dried to develop a nice crust when fried.
Frying the Lardons
The final step is frying the lardons. They are fried over medium heat in a skillet until browned and crisp on all sides – about 10-15 minutes. The fat renders out during cooking leaving delicious crispy pork bits behind.
Using the Lardons
Once cooked, lardons keep for a week in the refrigerator. They can be tossed into all kinds of dishes. Some classic uses for lardons include:
- Salads – wilted spinach salad, frisée aux lardons
- Omelets – lardon and gruyere omelet
- Pizza – lardon and caramelized onion pizza
- Pasta – spaghetti carbonara, linguine with clams and lardons
- Soups – French onion soup, split pea soup
- Stews – coq au vin, beef bourguignon
The crispy salty pork flavor pairs well with greens, eggs, cheese, seafood, poultry, and beef. So don’t be afraid to get creative with how you use lardons! Their versatility makes them a fantastic staple to always have on hand.
Conclusion
While making lardons takes some time and planning, the process is actually quite straightforward. Cure fatty pork belly, simmer to cook through, dry well, then fry up until crisp. The end result is a flavorful French cooking staple that can transform everything from a simple salad to a hearty stew. Now that you know how they are made, it’s time to start cooking with lardons!