Salty Belly Pork

Salty Belly Pork

Published on 11/10/2016 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • One portion

Salty Belly Pork

(茹で塩豚:ゆでしおぶた)

This boiled salty pork is one of my emergency meals, because it can be prepared in advance, and kept in the freezer. If you are invited to a potluck party, or you have guests and need one more thing at the dinner table, this boiled salty pork is very simple and easy to arrange on some dishes. It helps you a lot!

Salty porksalty pork2

I buy a big portion of unprepared lard of pork, which is the pork belly part. I buy it at a wholesale type shop (Aligro:http://www.aligro.ch), and there is no choice, it normally comes as 2-3kg for one portion! Because I keep it in a freezer, once the meat is prepared, it makes life easier and is useful for many recipes. So while 2-3kg of meat is a huge portion, but it won’t take long to disappear. Of course you don’t need to have such a big portion, but you will need to reduce the other ingredients, especially the salt, in line with your portion. Choose the very fatty part of the meat such as pork belly.

satypork&ricesalty pork with sandwich

In fact, this type of meat always contains a lot of fat. But most of the fat is taken off during the cooking, so it won’t be too heavy. I don’t recommend to use lean meat, the texture would be very dry.

 

Ingredients

  • 1kg pork belly block
  • 1 1/2 tbsp salt
  • 1 clove garlic
  • 1 Rosemary sprig

Instructions

  1. Cut the pork into blocks with suitable (big! - be careful) knife. If it comes with skin, use kitchen scissors is easier to cut it off. (see "How To" photo)
  2. Rub the salt, rosemary and mashed garlic into the meat by hand.
  3. Wrap each block with clingfilm or put them into a container. Keep them in a refrigerator for 3 days.
  4. Bring plenty of water to boil in a big deep pot. Unwrap the blocks, place them into the boiling water, then simmer for about 1hour with low medium heat.
  5. Test the porc with a skewer, when the juice is clear (not blood coloured), it's ready. Leave the blocks in the pot with the boiled water and let it all cool down. Wrap each block with cling film, then keep in a refrigerator (can be kept for 3 days) or in a freezer (can be kept 3 weeks).