Dish of Salt Pork
(click to enlarge)

Salt Pork


Euro-American
Makes:
Effort:
Sched:
DoAhead:  		 2 #
**
50 hrs
Must		 Once a way to preserve meat, with refrigeration this is now an important flavoring ingredient used by pig eating cultures.




2
8
1/4
#
oz
c
Pork Belly (1)  
Salt (2)
Sugar
Make:   -   (25 min - 48+ hrs cure)
  1. Slice PORK BELLY about 1/2 inch thick.
  2. Mix Salt and Sugar.
  3. Into a ceramic, glass, or stainless steel pan, pour some of the Salt mix. Layer Pork Belly with the Salt mix.
  4. Refrigerate for 48 hours or more. Once it's properly set up, I seal it in a plastic bag for easy handling, turning it massaging it once in a while.
  5. This will last about a year in a sealed container in the fridge.
NOTES:

  1. Pork Belly:

      This usually comes skin-on, which is fine. If a recipe calls for it skin-off, it's easy to cut away. Easiest to slice would be if it comes as a whole slab, but that is usually only available from Asian markets, though a Mexican Carniceria may also have it.

  2. Salt:

      This should be a non-iodized salt. I use Korean sea salt, available bagged in Korean markets.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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