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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?

Product Manager at Food52

asked over 4 years ago
2 answers 1320 views
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added over 4 years ago

rinse or it will be very salty

Rattlesnake_ridge_me_glenn_08.28.10_001
added over 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)