"It is a side dish that has main-character energy. Think about it. You put bacon in ice-cream and it is the bacon that sings. You use candied bacon as a cocktail garnish, and suddenly that is all anyone's talking about. But, while all bacon is great, some bacon is just greater than others. If you disagree, try some Chinese-style bacon called Lap Yuk or La Rou."
"Bacon, essentially, is pork that has been salt-cured. Curing is a preservation process that involves drawing out the moisture from the meat to inhibit microbial growth and extend their shelf life. There are different types of bacon around the world, separated either by which cut of pork is used, the technique involved in curing, and how it is integrated into various dishes. American bacon and its Chinese cousins are both made using the same affordable pork cut: the belly."
Bacon is pork preserved by salt-curing to remove moisture, inhibit microbes, and extend shelf life. Varieties differ by pork cut, curing technique, and culinary use. Both American and Chinese bacons commonly use pork belly yet produce distinct results: American bacon emphasizes porky flavor and becomes crispy when cooked, while Chinese bacon uses more aggressive seasoning and yields a soft, chewy texture. Chinese curing and flavoring traditions date back to early South China practices, and Lap Yuk/La Rou is widely available at Asian markets and online for use in many Asian dishes and creative pairings.
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