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Slow roasting pork belly tonight. Only time to "cure" (salt+sugar) for 4 or 5 hrs. Rinse it off before cooking as one would with fully cured meat, or not?

Michael is an engineer at Food52

asked about 4 years ago
2 answers 1072 views
Img__631-1_(1)
added about 4 years ago

rinse or it will be very salty

Rattlesnake_ridge_me_glenn_08.28.10_001
added about 4 years ago

Why are you seasoning pork? Big no no, with porkchops maybe a light seasoning but any other pig should be sugar and sweet spice (clover, allspice, etc)