📝 About This Recipe
A cornerstone of traditional farmhouse cooking, this wet-cured salt pork is a masterclass in preservation and flavor extraction. By submerging premium pork belly in a concentrated, aromatic brine, we transform humble fat and meat into a savory 'umami bomb' that serves as the soul of stews, beans, and chowders. This recipe bridges the gap between historical necessity and modern culinary excellence, offering a depth of seasoning that store-bought versions simply cannot match.
🥗 Ingredients
The Pork
- 2.5 lbs Fresh Pork Belly (skin-on or skin-off, high quality and well-marbled)
The Curing Brine
- 2 quarts Filtered Water (distilled or filtered is best for purity)
- 1.5 cups Kosher Salt (do not use iodized table salt)
- 1/2 cup Granulated Sugar (helps balance the harshness of the salt)
- 2 teaspoons Pink Curing Salt #1 (optional, for color retention and safety)
Aromatics & Spices
- 2 tablespoons Black Peppercorns (whole)
- 4 pieces Bay Leaves (dried)
- 6 pieces Garlic Cloves (smashed)
- 4 pieces Whole Cloves (provides a subtle warmth)
- 4 sprigs Fresh Thyme (woody stems are fine)
- 1 tablespoon Juniper Berries (optional, for a gin-like botanical note)
👨🍳 Instructions
-
1
Prepare the pork belly by rinsing it under cold water and patting it thoroughly dry with paper towels. Trim any loose bits of fat or ragged edges to ensure a uniform shape.
-
2
Cut the pork belly into manageable blocks, roughly 3 inches wide and 6 inches long. This increased surface area allows the brine to penetrate more effectively.
-
3
In a large non-reactive stockpot, combine the filtered water, kosher salt, sugar, and pink curing salt (if using).
-
4
Bring the brine mixture to a rolling boil over medium-high heat, stirring constantly until the salt and sugar are completely dissolved.
-
5
Add the peppercorns, bay leaves, smashed garlic, cloves, thyme, and juniper berries to the boiling brine. Let it simmer for 2-3 minutes to release the essential oils.
-
6
Remove the pot from the heat and allow the brine to cool completely to room temperature. Once cool, refrigerate the brine until it is chilled (at least 40°F/4°C).
-
7
Place the pork belly blocks into a large, sterilized glass jar or a food-grade plastic container. Ensure the pork is packed snugly but not crushed.
-
8
Pour the chilled brine over the pork, ensuring every piece is fully submerged. If the pork floats, weigh it down with a clean ceramic plate or a fermentation weight.
-
9
Seal the container tightly and place it in the back of the refrigerator, which is typically the coldest spot.
-
10
Allow the pork to cure for 7 to 10 days. Every 2 days, gently shake the container or rotate the pork pieces to ensure even contact with the brine.
-
11
After the curing period, remove the pork from the brine. It should feel firm to the touch and have a slightly translucent appearance.
-
12
Rinse the salt pork under cold water to remove excess surface salt. Pat dry. It is now ready to be used or stored.
💡 Chef's Tips
Always use a non-reactive container (glass, ceramic, or food-grade plastic) to avoid metallic off-flavors. If your finished salt pork is too salty for a specific recipe, 'blanch' it in boiling water for 2-3 minutes before using. For a smokier profile, you can add a teaspoon of high-quality liquid smoke to the brine, though traditional salt pork is unsmoked. Ensure the pork is always fully submerged; exposure to air during the curing process can lead to spoilage. Store your finished salt pork in a fresh light brine or wrapped tightly in parchment and plastic for up to 2 months in the fridge.
🍽️ Serving Suggestions
Dice and render as the fat base for a classic New England Clam Chowder. Layer thin slices over a pot of slow-cooked Navy beans for an authentic Boston Baked Bean experience. Fry thick lardons until crispy and use them to garnish a creamy potato leek soup. Use the rendered fat to sauté bitter greens like collards or kale for deep, savory complexity. Pair dishes containing salt pork with a crisp, acidic Hard Cider or a sharp Pilsner to cut through the richness.