Popular travel and food YouTuber Sam Reid recently came to Australia and was extremely disappointed in the way we serve our bacon. Do we not know how to make bacon?
Australia is a melting pot of cultures, reflected vibrantly in its diverse and eclectic food scene. From the traditional bush tucker of Indigenous Australians to the heavy British influence, and more recent infusions from Asia and the Mediterranean, Australian cuisine offers a unique culinary experience. The Aussie food culture is synonymous with BBQs, fresh seafood, and an impressive variety of ethnic foods. Over the years, Australians have embraced these influences, creating a rich and ever-evolving food landscape.
When it comes to bacon, it’s clear that it holds a special place in the hearts (and stomachs) of Australians. Traditionally seen as a breakfast staple, bacon has transcended its morning roots, finding its way into lunches, dinners, and even desserts. The crispy, savory delight of well-cooked bacon can elevate the simplest of dishes, making it a beloved component of the Australian diet. However, despite its popularity, there is a growing sentiment that Australians don’t quite get bacon right.
In many Australian fast-food joints and restaurants, the bacon of choice is often middle rashers. This particular cut includes both the loin and belly of the pig, offering a combination of lean and fatty meat. While it sounds like the perfect balance, it often falls short of the crispy perfection that bacon enthusiasts crave. Instead of the familiar, crispy strips that many expect, middle rashers tend to be thicker and are often served in a way that resembles fatty ham more than traditional crispy bacon.
The primary difference between middle rashers and the streaky bacon favored in countries like the United States lies in the cut and preparation. Streaky bacon, cut from the pork belly, is characterized by its layers of fat and meat which, when cooked, renders out the fat to create a crispy, flavorful strip. Middle rashers, on the other hand, include a more substantial portion of lean meat along with a strip of fat. This cut requires different cooking techniques and often ends up being less crispy, with a texture that is more akin to pan-fried ham.
For many tourists visiting Australia, the expectation of crispy bacon is met with surprise and often disappointment. They order bacon with their breakfast or on their burger, anticipating the crunchy texture they know and love, only to receive something that feels entirely different. This culture shock can be quite jarring for those unacquainted with the Australian take on bacon, highlighting a significant divergence in culinary practices.
While middle rashers bacon has its merits, including a hearty, meaty flavor and a lower fat content compared to streaky bacon, it is not without its drawbacks. The thicker cut means it’s harder to achieve the desired crispiness, and its preparation often leads to a chewier texture. However, middle rashers bacon can shine in dishes where a substantial, meatier bite is desired. It works well in sandwiches, salads, and as an accompaniment to eggs, where its flavor and texture can complement other ingredients without being overpowering.
In conclusion, while middle rashers bacon has its place in Australian cuisine, there is a compelling argument for more restaurants to offer crispy streaky bacon. Streaky bacon, with its unbeatable crispiness and rich flavor, can elevate dishes in a way that middle rashers simply cannot. By broadening their bacon offerings, Australian restaurants can cater to a wider range of tastes and preferences, satisfying both locals and tourists alike. After all, the quest for the perfect bacon is a universal one, and embracing the crispy goodness of streaky bacon could be a delicious step in the right direction.
