Pork Corn

Pork Corn
Pork Corn

Bacon makes everything better, right? I remember when I was a kid  on Friday nights I would watch Dallas and Falcon Crest on TV with my mom along with a big bowl of popcorn and a Diet Rite. My father affectionately refered to these TV programs as “The Jerk Shows”. My mom would always make popcorn on the stove and toss it with real butter and lots of salt…yum!

My sister-in-law Stacey inspired this version of popcorn as her grandmother used to make it for her and her brothers. I like to save bacon fat and keep it in the fridge because it is a great way to add flavor to any hot dish, including popcorn.  Regardless if you have bacon fat in your fridge or not, make the stove top version rather than microwave popcorn. It tastes better, is much cheaper, and you won’t miss all of the chemicals.

Bacon Fat
Bacon Fat

Mise en place
Large pot with a lid
4 slices of bacon
1/2 cup popcorn kernels
3 Tbsp. unsalted butter
Salt to taste (or other dry seasonings)

  • Cook the bacon in the same large pot you will use for the popcorn.
  • Remove and finely chop the cooked bacon
  • Add the popcorn to the bacon fat in the pan, cover with lid and cook over medium heat.
  • Meanwhile melt the butter.
  • Listen to the popcorn, as it heats it will begin to pop. Using pot-holders shake the pan with the lid on tight and  allow the bacon fat to coat all of the kernels and ensure even popping
  • Heat until the popping slows and almost stops. Be careful not to burn the kernels.
  • Remove from heat, add the butter and finely chopped bacon, cover and shake.
  • Pour into a bowl and serve. Add salt as needed.

Note: Eat slowly, the rich flavor will catch-up and you may regret those last few handfuls.


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Kitchen Composure

Doing what I can, with what I have, in my kitchen.

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