Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

Home Cooking

Bacon Pork

Sub for pancetta: pork loin, bacon, or kielbasa?

Share:

Home Cooking 7

Sub for pancetta: pork loin, bacon, or kielbasa?

greygarious | Jan 10, 2010 09:14 AM

I plan to make Chow's Pepper & Eggplant Sauce (http://www.chow.com/recipes/10960), which I embellish by starting with sauteeing 2-4 ounces of diced pancetta and adding mushrooms. Haven't got any and can't leave the house today. I have boneless center cut pork chops, Oscar Mayer bacon strips, and kielbasa in the freezer. I am thinking of dicing a strip or two of bacon, and half a chop. But diced kielbasa would be simpler. Any opinions on which would be preferable? This sauce uses a lot of vegetables so the sauce is hearty but doesn't really taste meaty. Without mushrooms, I think I need a bit more meat in it. I also have fish sauce, soy sauce, and anchovies. Any opinions?

Want to stay up to date with this post?

Feedback