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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Hozzávalók
Adagok: 8
1
kg
Pork belly
50
g
Salt
30
g
Brown sugar
10
g
Black pepper
10
g
Paprika powder
2
db
Bay leaves
3
gerezd
Garlic
5
g
Thyme
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Elkészítési Lépések
1
Clean the pork belly and pat it dry with a paper towel. Remove any excess moisture for better curing.
2
In a bowl, mix the salt, brown sugar, black pepper, paprika powder, and chopped thyme.
3
Rub the pork belly thoroughly with the prepared spice mixture, ensuring even coverage.
4
Place the pork belly in a shallow dish. Add the crushed garlic and bay leaves on top.
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.
6
After curing, rinse the pork belly under cold water to remove excess salt and spices. Pat dry completely.
7
The cured pork belly can now be sliced and cooked as desired, or stored in the refrigerator for up to a week.
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