How to Cure Pork Belly with Salt: A Step-By-Step Guide

Curing pork belly into salt pork is an age-old preservation technique that results in rich, flavorful meat that can add tons of flavor to soups, stews, baked beans, and more. While you can buy salt pork at the store, it’s incredibly easy and rewarding to make it yourself at home with just a few simple ingredients.

In this comprehensive guide, I’ll walk you through the basic process of dry curing pork belly using salt so you can have homemade salt pork ready for all your cooking needs. Let’s get started!

Why Cure Pork Belly?

Curing pork belly with salt offers several advantages:

• Preservation – Salt curing drastically extends the shelf life of the pork

• Flavor – Curing concentrates the porky flavor and makes it rich and savory.

• Texture – It firms up the meat while still retaining moisture.

• Versatility – Salt pork can be used in many dishes for flavoring and fat.

• Quality – Homemade is tastier and contains no harmful additives.

Choosing the Pork

For the best results, choose a high-quality, fresh pork belly Avoid pieces with an excessive fat cap The meat should have a nice ratio of fat to lean meat. Boneless bellies are easier to work with than bone-in. Shoot for a 2 to 3 pound pork belly for easy handling.

Ingredients Needed

Curing pork belly only requires three basic ingredients

• Salt – Use regular kosher or sea salt, not iodized table salt.

• Sugar – White sugar balances the harsh saltiness. Brown sugar adds deeper flavor.

• Spices (optional) – Pepper, garlic, bay leaves boost flavor.

Curing salt mixes contain nitrites but aren’t mandatory. More on that later.

Step 1: Prepare the Pork Belly

Rinse the pork belly under cold water and pat it completely dry with paper towels. Place it in a shallow glass baking dish skin-side down. Make sure the dish is large enough that the pork fits in a single layer.

Step 2: Make the Cure

In a small bowl, combine 1 cup salt, 1/4 cup sugar, and any spices you want. Some good options are 2 tablespoons coarsely cracked black peppercorns, 4 crushed bay leaves, and 2 teaspoons minced garlic.

You can also use a premixed curing salt containing nitrites, but it is not strictly necessary.

Step 3: Apply the Cure

Rub the cure mixture all over the pork belly until it is fully coated on all sides. Use your hands to massage it in so it adheres. Press down firmly so the cure is in close contact with the meat.

Step 4: Refrigerate

Cover the baking dish tightly with plastic wrap and place it in the refrigerator for 7 days, flipping the belly once midway through. The salt will slowly draw moisture out of the pork, concentrating the flavor.

Step 5: Rinse and Dry

After curing, remove the pork from the fridge and rinse it under cold water to remove all traces of the salt cure. Pat it completely dry with paper towels.

Step 6: Use or Store

At this point, the cured pork belly is ready to slice and use in recipes. For storage, wrap it tightly in plastic and keep refrigerated for up to 2 weeks. For longer storage, freeze the cured belly.

Tips for Perfect Salt Pork

• Chill the belly in the fridge before curing to firm it up for uniform curing.

• Weigh down the belly with a heavy plate to keep it submerged in the cure.

• Flip the belly daily during curing for even exposure.

• Rinse well after curing – remaining salt will make it overly salty.

• Add spices like garlic, bay, peppercorns, juniper berries for extra flavor.

• Store in freezer for long-term storage, up to 2-3 months.

Uses for Homemade Salt Pork

Your homemade salt pork can be used in all the same ways as store-bought:

• Dice and render for flavoring soups, stews, beans, greens.

• Slice thinly for sandwiches, charcuterie boards, or snacking.

• Dice into lardons to add rich pork flavor to salads and pasta.

• Simmer with beans, lentils or rice for added savory depth.

• Braise with tender greens like spinach, kale or collards.

With this simple salt curing method, you can easily make delicious salt pork at home. Try it in your next pot of baked beans, simmering pot of greens, or hearty winter soup!