Best 2 Quick Salt Pork Recipes
Salt pork is a traditional dish that has been enjoyed for centuries, and it remains popular today for its savory flavor and versatility. It is typically made by curing pork belly or shoulder in a mixture of salt, sugar, and spices, and then smoking or drying it. Salt pork can be used in a variety of dishes, including soups, stews, and casseroles. It is also a popular ingredient in many Southern and Appalachian dishes. In this article, we will explore several recipes that showcase the deliciousness of salt pork, including Salt Pork and Cabbage, Pinto Beans with Salt Pork, Salt Pork Fried Potatoes, and Salt Pork Cornbread. Each of these recipes offers a unique take on this classic ingredient, highlighting its ability to add flavor and depth to a wide range of dishes. Whether you are a seasoned cook or just starting out, you are sure to find a recipe in this article that you will enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
HOW TO MAKE SALT PORK
/how-to-make-salt-pork-1327915-hero-01-b00ad01dc0404f86930e0007f7220a6d.jpg)
This easy and inexpensive way to make salt pork calls for only four ingredients. It's great for chowders.
Provided by Leda Meredith
Categories Side Dish Ingredient
Time P2DT10m
Yield 12
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Combine the salt and sugar. Rub the pork belly slices with some of the salt and sugar mixture.
- Spread a layer of the sugar and salt mixture on the bottom of a glass, ceramic, or stainless steel container. Place a layer of pork belly slices on top.
- Sprinkle the pork slices with a little more of the salt and sugar mixture.
- Add another layer of pork slices and then the salt-sugar mixture.
- Continue adding layers of pork belly slices, sprinkling each layer with the salt and sugar mixture.
- Cover and refrigerate. The salt pork will be cured and ready to use in two days. It will keep in the refrigerator for up to a year (it is still safe to eat after this, but the flavor declines).
- To use, rinse off the salt pork slices. Pat them dry with a paper towel or clean cloth.
- Cut into cubes or small strips.
- Cook over low heat until most of the fat is rendered out.
- Sauté a chopped onion in the rendered salt pork fat, and you're well on your way to making great chowder.
- Enjoy.
Nutrition Facts : Calories 297 kcal, Carbohydrate 5 g, Cholesterol 79 mg, Fiber 0 g, Protein 22 g, SaturatedFat 7 g, Sodium 9245 mg, Sugar 5 g, Fat 20 g, ServingSize 10-12 servings, UnsaturatedFat 0 g
QUICK SALT PORK
After a (relatively) quick salt-and-sugar cure, these bits of porky goodness will keep for months in the freezer, ready to add meaty flavor to all kinds of dishes. This is a great way to use up scraps (especially fatty scraps) from prepping legs, hocks, necks, shoulders or bellies. Recipe by Chichi Wang at Serious Eats. http://bit.ly/auhMhP
Provided by DrGaellon
Categories Pork
Time P14D
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Toss pork bits, salt and sugar (and herbs if using) in a large bowl. Transfer to a plastic bag or container and refrigerate 5-7 days. (If pieces are smaller than 2", cure may take less time.) Toss pieces to redistribute the cure and refrigerate another 5-7 days.
- Rinse meat well and pat dry thoroughly. Store in refrigerator up to 2 weeks longer, or up to 6 months in freezer.
Tips:
- Choose the right pork belly: Look for a piece of pork belly that is about 1 inch thick and has a good amount of fat. The fat will help to keep the pork moist and flavorful as it cooks.
- Score the pork belly: Scoring the pork belly will help the salt and spices to penetrate the meat. Use a sharp knife to make shallow cuts in the pork belly, about 1/2 inch apart.
- Season the pork belly generously: Rub the pork belly with a mixture of salt, pepper, garlic powder, and onion powder. You can also add other spices, such as paprika, cumin, or chili powder, to taste.
- Cook the pork belly slowly: The best way to cook salt pork is to cook it slowly over low heat. This will allow the fat to render out and the meat to become tender. You can cook the pork belly in the oven, in a Dutch oven, or on the stovetop.
- Let the pork belly rest before slicing: Once the pork belly is cooked, let it rest for at least 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Salt pork is a versatile and delicious ingredient that can be used in a variety of dishes. It can be used to flavor soups, stews, and braises, or it can be fried, roasted, or grilled. Salt pork is also a great addition to sandwiches and salads. If you're looking for a new way to add flavor to your meals, give salt pork a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #very-low-carbs #condiments-etc #pork #1-day-or-more #easy #dietary #oamc-freezer-make-ahead #high-protein #low-carb #inexpensive #high-in-something #low-in-something #meat #taste-mood #savory #3-steps-or-less
You'll also love
