Salt Pork (Two Ways)
Salt pork is used in chowders and Boston style baked beans. Salt pork is salted pork belly but not smoked, so it is not quite bacon. Two methods are listed here, a basic version and a seasoned version. The use of a digital scale is important when weighing the pork belly and salt for the proper ratio. The grams and oz /lbs is correct as listed. Keep in mind, the name is Salt Pork, it is salty. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
Basic Version
- 1200 grams pork belly, (2 1/2 lbs)
- 300 grams sea salt, or any non-iodized salt, (10 1/2 oz)
- 1/3 cup granulated sugar
Seasoned Version
- 1200 grams pork belly, (2 1/2 lbs)
- 300 grams sea salt, or any non-iodized salt, (10 1/2 oz)
- 1/3 cup brown sugar, packed
- 8 juniper berries, crushed
- 2 teaspoons black peppercorns, crushed
- 2 bay leaves, torn
- 1/2 teaspoon Four Spices, OR make from a shortcut
Instructions
Basic Version
- Cut the pork belly into 1/2 inch thick slices lengthwise.
- Weigh the pork belly and adjust the salt to maintain the same ration. Mix together the salt and sugar. Rub the pork slices with some of the salt mixture.
- Spread a layer of the salt mix on the bottom of a glass dish (a baking dish works great for this), then place a layer of pork slices.
- Sprinkle the pork slices with some of the salt mixture, add another layer of pork slices, repeat to use all of the pork and salt mixture.
- Cover the dish with plastic wrap and place in the fridge for 2 days.
- Rinse off the salt pork slices, pat dry with paper towels, use now as needed or wrap and freeze for later use.
Seasoned Version
- In a bowl, mix together the salt, sugar, Juniper berries, peppercorns, bay leaves, and Four Spices. Rub all surfaces of the pork belly with some of the salt mixture. Your goal is NOT to use all of the salt mixture.
- Sprinkle a thin layer in the bottom of a glass baking dish, place the pork belly on top in the baking dish, skin side up, sprinkle the pork with a little more salt mixture. The remaining salt mixture, cover and set aside. Cover the dish with plastic wrap and place in the fridge for 2 days.
- Take the dish out of the fridge, discard any liquid in the dish, turn the pork over and rub with the remaining salt mixture.
- Cover the dish with plastic wrap and place in the fridge for another 2 days.
- Rinse the salt pork well and dry with paper towels. At this point you can use in chowder or beans of your choice, or wrap in cheesecloth and store in the fridge for up to 2 weeks, or freeze for several months.
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