Salted Pork

salted-pork

If there was a section called, back to basics, salted pork would come under it. Up until now, I’ve never had the need to use it in any recipe. What was first supposed to be just for maple baked beans, turns out to also be an essential ingredient for hodge podge through to bubble and squeak.

Salted Pork
 
Author:
Ingredients
  • 300g roughly ground salt
  • ⅓ cup firmly packed brown sugar
  • 8 ground juniper berries (use a coffee grinder)
  • 2 tsp black pepper
  • 2 torn bay leaves
  • ¼ tsp cinnamon
  • ¼ tsp white pepper
  • ⅛ tsp Nutmeg
  • ⅛ tsp Ginger
  • ⅛ tsp Cloves
  • 1 kg boneless pork belly (with skin)
Instructions
  1. In a bowl, stir together the salt, sugar and all the spices so it’s well mixed.
  2. Set aside half for use in a few days.
  3. With the other half, sprinkle a thin layer of the mixture on the bottom of a flat glass dish.
  4. Next rub some of the mixture well onto the pork belly, covering all.
  5. Place in the dish, skin side facing up, and sprinkle the rest on and around the pork belly.
  6. Cover with cling wrap and place in fridge.
  7. In 2 days, remove from the fridge, take a clean glass dish, sprinkle a thin layer of the salt mixture we’ve stored.
  8. Rub with the rest of the salt mixture and place on the salt.
  9. Cover with cling wrap, replace in the fridge and leave for another 2 days.
  10. Now that’s it ready for use, wash the pork to remove the salt mixture and dry well.
Notes
I’ve read different reviews on storage from everything from 2 weeks, to 1 month to 1 year (because it’s been cured/preserved, it stops bacteria growth/decay). I’ve also read freezing isn’t the best, however to be on the safe side, since I only use little bits at a time, that’s exactly what I’ve done.
Recipe adapted from The Splendid Table, foodpreservation.about.com and Food.com

 

 

 

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  1. […] a Google search lead me to making my own salted pork. Note, give yourself a few more days if you’re adding this step in! While I have fond memories of […]

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