How to make Salt Pork

Published on
November 24th 2021
Last updated on March 4th 2024
Rachael Ottier Hart

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

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This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes.
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Close aerial shot of Salt Pork in a skillet

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. 

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Rate
Average: 5 (4 votes)
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Serves
8-10

Ingredients

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Instructions

Salting the Pork

Cut the pork into thick slices around ½ inch thick and set aside in a bowl.

Overview of a place of pork cut into half inch pieces

In another bowl, mix the salt and sugar and remove ¼ of the mixture to the bowl of pork.

Overview of a bowl being mixed with salt and brown sugar next to a bowl of pork

Rub and coat the pork with the salt and sugar mixture and set aside.

Pork in a bowl being rubbed with salt and sugar

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.

A layer of salt and sugar in a container next to a bowl of sliced pork

Place a layer of pork slices on top and sprinkle another layer of the salt and sugar mixture.

A layer of pork being coated with a layer of salt and sugar

Continue to layer the pork between layers of sprinkled salt and sugar mixture until all is finished and in the container.

Overview of a container with layers of salt pork

Cover the container and place it in the fridge to rest for at least 48 hours.

Overview of a covered dish containing salt pork

After at least 48 hours have passed, the pork is ready to use in any of your favorite dishes.

Cooking salt pork

Remove the pork slices from the container, rinse off the salt and sugar mixture, and then pat dry with a cloth or paper towel.

Overview of salt pork on a plate with 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.

Overview of a plate of diced pork next to a skillet

Use the bits of cooked pork and oil fat to flavor with your choice of dish.

Overview of a skillet filled with cooked salt pork
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Keywords
salted pork belly, salt pork, recipe, fried salt pork, easy

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Rachael Ottier Hart

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart