Cured Pork Belly: Dry-Salting Recipe

Cured pork belly is made the dry way: pieces are rubbed with salt and a spice mix, left for a day at room temperature, then another day in the fridge. The pork belly turns out soft, savory, and deeply satisfying - my family loves it, so we cure it often. Recommended.

Cured Pork Belly

Soft, savory dry-cured pork belly with a spice mix: a day at room temperature and a day in the fridge.

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Prep Time 15 minutes mins

Curing 2 days d

Total Time 2 days d 15 minutes mins

Servings: 12 servings

Course: Appetizers

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 1.2 kg pork fatback or belly
• 2 sachet spice mix for pork belly 20 g each
• salt

Method

 

1. Rub the pork belly thoroughly, first with salt and then with the spice mix, working it into every side.
2. Place the pork belly in a container - whole or cut into smaller pieces. Cover with a lid and leave for a day at room temperature.
3. Then move the container to the fridge for another day.
4. Drain off any liquid that has collected, wipe out the container, and blot the pieces with paper towels to remove excess moisture.
   
5. Return the pork belly to the container and store in the fridge. It's ready to eat. Enjoy!
   

Tips

• You can cure it as one large piece, but smaller pieces salt more evenly.
• Be sure to drain off any liquid that collects and blot the pieces with paper towels, or the pork belly will turn out wet.
• Rub the salt and spices in on all sides, without missing a single spot.