Quick Salt Pork Recipes
HOW TO MAKE SALT PORK
This easy and inexpensive way to make salt pork calls for only four ingredients. It's great for chowders.
Provided by Leda Meredith
Categories Side Dish Ingredient
Time P2DT10m
Yield 12
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Combine the salt and sugar. Rub the pork belly slices with some of the salt and sugar mixture.
- Spread a layer of the sugar and salt mixture on the bottom of a glass, ceramic, or stainless steel container. Place a layer of pork belly slices on top.
- Sprinkle the pork slices with a little more of the salt and sugar mixture.
- Add another layer of pork slices and then the salt-sugar mixture.
- Continue adding layers of pork belly slices, sprinkling each layer with the salt and sugar mixture.
- Cover and refrigerate. The salt pork will be cured and ready to use in two days. It will keep in the refrigerator for up to a year (it is still safe to eat after this, but the flavor declines).
- To use, rinse off the salt pork slices. Pat them dry with a paper towel or clean cloth.
- Cut into cubes or small strips.
- Cook over low heat until most of the fat is rendered out.
- Sauté a chopped onion in the rendered salt pork fat, and you're well on your way to making great chowder.
- Enjoy.
Nutrition Facts : Calories 297 kcal, Carbohydrate 5 g, Cholesterol 79 mg, Fiber 0 g, Protein 22 g, SaturatedFat 7 g, Sodium 9245 mg, Sugar 5 g, Fat 20 g, ServingSize 10-12 servings, UnsaturatedFat 0 g
QUICK SALT PORK
After a (relatively) quick salt-and-sugar cure, these bits of porky goodness will keep for months in the freezer, ready to add meaty flavor to all kinds of dishes. This is a great way to use up scraps (especially fatty scraps) from prepping legs, hocks, necks, shoulders or bellies. Recipe by Chichi Wang at Serious Eats. http://bit.ly/auhMhP
Provided by DrGaellon
Categories Pork
Time P14D
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Toss pork bits, salt and sugar (and herbs if using) in a large bowl. Transfer to a plastic bag or container and refrigerate 5-7 days. (If pieces are smaller than 2", cure may take less time.) Toss pieces to redistribute the cure and refrigerate another 5-7 days.
- Rinse meat well and pat dry thoroughly. Store in refrigerator up to 2 weeks longer, or up to 6 months in freezer.
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