1 - I ended up leaving a 2lb piece of pork belly for about a week, undisturbed, and it turned out really well. I will try to adhere more closely to the recipe next time, just to see. I also want to watch Ruth Goodman salting pork as well, just 'cause she's great!
- After watching Ruth I am going to try grind some salt to powder and rubbing it in, then table salt and rub it in, then a container to immerse the pork in the pickling salt to season.
The recipe is dependent on volume so the quantity will be provided in ratios.
Ingredients:
Pork belly
Salt (any kind, including pickling)
Sugar
Use whole pork belly cut to the dimensions you want.
Larger pieces will take two rounds to cure.
Acquire pork belly, chop or keep whole muscle (fat is important)
SEE POINT 1.1 ABOVE: Cover salt pork completely with sea salt & brown sugar (ratio 5:1)
Leave in the fridge for 2-3 days or longer
For larger pork bellies drain and repeat step 2 & 3
Rinse pork & dry
Store wrapped in fridge or cool area
To use soak or simmer in water before use
SEE POINT 1.1 ABOVE: Cover salt pork completely with sea salt & brown sugar (ratio 5:1)
Leave in the fridge for 2-3 days or longer
For larger pork bellies drain and repeat step 2 & 3
Rinse pork & dry
Store wrapped in fridge or cool area
To use soak or simmer in water before use
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