Skip to main content

Join The Table to earn rewards.

Already a member?

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 Hoffman
  • 3490 views
  • 2 Comments
Flag Inappropriate

2 Comments

Order By
Threads
ShieldCook7
ShieldCook7September 30, 2010
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)
thirschfeld
thirschfeldSeptember 27, 2010
rinse or it will be very salty
Showing 2 out of 2 Comments
Recommended by Food52
Error loading product
Error loading product
Error loading product
Error loading product
Error loading product
Error loading product
Error loading product
Error loading product
Error loading product
Error loading product
Error loading product
Error loading product

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long

Continue After Advertisement

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.