I'm trying to master coq au vin. I live in a small midwest US town with only a Kroger and a Wal-Mart for grocery options, so I don't have access to bacon slabs I can use to cut my own lardons. So I've had to resort to using the shitty thick-cut bacon strips in the vacuum-sealed bags.
I can get my hands on uncured pork belly, but it's my understanding that this isn't the same as bacon, which is cured with salt and smoked. However, I did find that using store-bought bacon made it hard not to make the dish too salty, and I also notice that Julia Child's recipe calls for blanching the bacon in order to mitigate some of its saltiness. This has me thinking maybe pork belly could be a better way.
So my question is: What kind of result can I expect if I buy some uncured, unsmoked pork belly and cut it into my own lardons and use that in coq au vin? Will it just do nothing since it isn't salted or smoked at all?
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