Salt-Cured Pork Belly
Salt-cured pork belly is a time-honored tradition found in many cuisines worldwide. Originally developed as a preservation method before refrigeration, this technique not only extends the meat\'s shelf life but also enriches its flavor. Known as pancetta in Italy and similar to bacon in preparation, this dish has become a staple in charcuterie and gourmet cooking. Its robust, salty-sweet taste makes it a versatile ingredient for countless recipes, or a delicious snack when thinly sliced.
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1
Clean the pork belly and pat it dry with a paper towel. Remove any excess moisture for better curing.
Make sure to remove any small bones or cartilage that may be present in the pork belly.
2
In a bowl, mix the salt, brown sugar, black pepper, paprika powder, and chopped thyme.
Adjust the amount of brown sugar depending on how sweet you want the cured pork belly to be. You can also add other spices like garlic powder or onion powder for extra flavor.
3
Rub the pork belly thoroughly with the prepared spice mixture, ensuring even coverage.
Massage the spice mixture into the pork belly to ensure it penetrates the meat properly. Pay special attention to the crevices and edges.
4
Place the pork belly in a shallow dish. Add the crushed garlic and bay leaves on top.
Use a non-reactive dish (glass or plastic) to prevent any unwanted flavors from leaching into the pork belly during the curing process.
5
Cover the dish with plastic wrap and refrigerate. Allow it to cure for 5-7 days, turning the pork belly daily to ensure an even cure.
Weigh down the pork belly with a plate or some weights to help the curing process. This ensures the spice mixture is in constant contact with the meat. The longer it cures, the saltier it will be.
6
After curing, rinse the pork belly under cold water to remove excess salt and spices. Pat dry completely.
Don't skip the rinsing step, as this is crucial to remove the excess salt. You can soak the pork belly in cold water for a few hours if it's too salty for your taste.
7
The cured pork belly can now be sliced and cooked as desired, or stored in the refrigerator for up to a week.
Slice the pork belly thinly against the grain for the best texture. You can fry it, bake it, or use it in dishes like ramen or sandwiches.
