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
  • 3242 views
  • 2 Comments

2 Comments

ShieldCook7
ShieldCook7 September 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
thirschfeld September 27, 2010
rinse or it will be very salty
 
Recommended by Food52

Popular on Food52