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Salted Pork Belly Recipe

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This recipe for Salted Pork Belly, by , is from MLHS Class of 2019 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Naly Yakimchuk

Category:
Category:

Ingredients:  
Ingredients:  
2.5 lbs pork belly with pig skin little meat, 3" thick
1 cup kosher salt for salt base
6 tbsp kosher salt
tsp paprika
⅛ tsp coriander seeds
tsp black peppercorns
1 bay leaf

Directions:
Directions:
Salt Rub:
1. Break bay leaf into smaller pieces. Combine bay leaf, coriander seeds, black peppercorns, and 1 tsp salt and grind using mortar and pestle. Add paprika and the rest of the salt and mix well.

Curing:
1. Cut the belly into four blocks, approximately 2" wide and 7" long. Prepare non-reactive containers (glass is preferred): spread flaky salt " thick on the bottom to absorb juices drawn from the belly. This salt needs to be replaced with dry one at least once during the curing process. You will be curing the belly skin down, which will make the skin tough and salty. Arranging a few bamboo skewers on the bottom will help to reduce this effect.
2. Blacken the pigskin with a torch. Wet it with hot water and scrape the charred part away. Repeat 1-2 times.
3. Spread salt rubs on parchment paper and roll blocks of pork belly in it, pressing lightly on each side. Place them pigskin down into containers.
4. Cover the containers and let the pork belly cure for two days in 65F (room temperature during the winter).
5. In 2-4 days, wash salt rub under cold running water and pat salo dry with paper towels. Transfer salo into dry glass containers covered with cheesecloth or paper towels to mature refrigerated at 34-36F for 1 to 2 weeks. The goal of this step is to slightly air dry it and to let salt distribute from the surface inside.

Salo is ready to eat after the first week of maturing. Vacuum pack and freeze for longer storage.

Number Of Servings:
Number Of Servings:
5 - 10
Preparation Time:
Preparation Time:
10 days
Personal Notes:
Personal Notes:
When preparing salo one must be patriotic. If the preparer of salo is traitorous, the dish come out bitter and will prematurely go bad. Salo can cure any illness, whether physical or mental--at least that was Tammy's firm belief, and mine as well, although I hadn't given sufficient credit to it for some time. Salo is a lifestyle. Like a beautiful, white, creamy memory foam pillow that engulfs you in warmth when you bite into its smokey goodness.

 

 

 

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