Best 2 Quick Salt Pork Recipes
In the realm of culinary delights, quick salt pork stands as a time-honored ingredient that has graced kitchens for generations. Its distinct flavor and versatility have earned it a place in a myriad of culinary creations, ranging from hearty stews and savory soups to crispy fried dishes and succulent roasts. As home cooks and culinary enthusiasts seek to unlock the secrets behind this culinary treasure, this article embarks on a journey to discover the best recipes for cooking quick salt pork, promising an exploration of flavors, techniques, and culinary inspirations that will tantalize taste buds and create unforgettable meals.
Let's cook with our recipes!
HOW TO MAKE SALT PORK
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:
1. Choose the Right Salt Pork: Opt for high-quality salt pork with a firm, solid texture and a light pink color. Avoid any pieces that appear discolored or slimy. 2. Soak the Salt Pork: Before cooking, soak the salt pork in cold water for at least 12 hours or overnight. This will help remove excess salt and improve the flavor. 3. Rinse and Dry: After soaking, rinse the salt pork thoroughly under cold water and pat it dry with paper towels. This will help prevent splattering when cooking. 4. Use a Heavy Pan: Choose a heavy-bottomed pan or Dutch oven for cooking salt pork. This will help distribute heat evenly and prevent scorching. 5. Render the Fat: To render the fat from the salt pork, place it in a pan over medium heat. Cook slowly, stirring occasionally, until the fat is melted and the pork is golden brown. 6. Add Aromatics: Enhance the flavor of the salt pork by adding aromatics such as garlic, onions, celery, or carrots during the rendering process. 7. Season to Taste: Once the salt pork is cooked, season it with salt, pepper, and other desired spices to taste. 8. Use the Fat: The rendered fat from the salt pork can be used for cooking other dishes, such as beans, potatoes, or vegetables. It adds a rich, smoky flavor to any dish.Conclusion:
Salt pork is a versatile and flavorful ingredient that can be used in a variety of dishes. By following these tips, you can easily prepare and cook salt pork to create delicious and satisfying meals. Whether you're using it to add a smoky flavor to beans, enhance the taste of vegetables, or create a hearty stew, salt pork is a culinary treasure that deserves a place in every kitchen. So, the next time you're looking for a unique and flavorful ingredient, reach for some salt pork and let your creativity shine!
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