Salt curing meats was an old tradition used to help preserve the meat before refrigeration was invented. Today Salt Pork is still going strong, and it’s become part of many cultures and traditional cuisines. The flavor that comes from salt pork is unique and is used to enhance many dishes. We will teach you how to make salt pork with this easy-to-follow homemade recipe.
How is salted pork made?
Salted pork is made by adding a mixture of salt and sugar to pork or any other meats or fish. The primary reason proteins were originally salted was to act as a preservative during times were there wasn't any refrigeration available. Nowadays, it's done to add flavor to meats as well as results in the protein being juicier after cooking.
How long does it take to make salt pork?
The prep time involved in making salt pork is about 5 minutes as you're just adding a layer of salt and sugar onto the meat. The resting time is anywhere from 24-48 hours to get the maximum benefits of salt pork. If left too long the salt with start to "cook" the meat resulting in a rubbery and dry end product.
Can you eat salt pork raw?
It's not recommended to eat salt pork in its raw state. Consuming raw pork can give you a pretty bad case of food poisoning due to certain types of bacteria found in raw meat. Pork should be cooked before eating.
Is salt pork like bacon?
Although bacon goes through the same type of salting process, called brine salt, pork is not the same as bacon. The largest difference is bacon is removed from the brine, allowed to dry, and cold or hot smoked.
Ingredients
350 grams Sea Salt
70 grams Brown Sugar
2 Kg Boneless Pork Belly or Pork Sirloin
Instructions
Cut the pork into thick slices around ½ inch thick and set aside in a bowl.
In another bowl, mix the salt and sugar and remove ¼ of the mixture to the bowl of pork.
Rub and coat the pork with the salt and sugar mixture and set aside.
Using a container with a cover, sprinkle a layer of the salt and sugar mixture on the bottom. A Glass or plastic container is perfect.
Place a layer of pork slices on top and sprinkle another layer of the salt and sugar mixture.
Continue to layer the pork between layers of sprinkled salt and sugar mixture until all is finished and in the container.
Cover the container and place it in the fridge to rest for at least 48 hours.
After at least 48 hours have passed, the pork is ready to use in any of your favorite dishes.
Remove the pork slices from the container, rinse off the salt and sugar mixture, and then pat dry with a cloth or paper towel.
Cut the pork into your desired size and shape, then cook in a saucepan over low heat until nearly all the fat has cooked down to oil.
Use the bits of cooked pork and oil fat to flavor with your choice of dish.
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