CURED PORK BELLY RECIPES RECIPES
HOME-CURED PORK BELLY RECIPE - NYT COOKING
Tesa, cold-cured pork belly with a delicious spice coating, is the easiest home-curing project, according to Paul Bertolli, the charcuterie guru, who provides the technique in his book “Cooking by Hand.” No special ingredients are needed except for pink curing salt, a mix of sodium nitrite and regular salt. I bought mine (marketed as Insta Cure No. 1) on Amazon.com. You supply space in the refrigerator and the ability to keep it quite cold, below 40 degrees. (If your refrigerator does not have a digital thermostat, you’ll need a good thermometer.) After two weeks my tesa had lost about 15 percent of its weight, indicating that it was ready to eat cooked. A 10-pound piece of pork belly is about as large as a sheet pan, but the recipe can easily be halved. Just take care to use exactly 1/8 teaspoon of curing salt for each pound of meat.
Provided by Julia Moskin
Total Time 30 minutes
Number Of Ingredients 11
Steps:
- In a spice grinder or mortar and pestle, peppercorns, cloves, allspice berries, juniper berries and hot red pepper flakes. Grind until coarse.
- Mix the spices with nutmeg, kosher salt and curing salt.
- Rub the spice and salt mixture all over a 10-pound piece of pork belly, with the skin. Peel and coarsely chop 1 head of garlic, combine it with 1/2 cup red wine, and rub this on the meat, too. The wine helps the salt find its way into the meat.
- Arrange a metal rack on a sheet pan with sides and place the meat on the rack, to allow airflow. Leave it in the refrigerator for a week. Turn it over daily and pour off any liquid. The tesa is ready when the salts have penetrated to the center, one to two weeks depending on how thick the belly is. Test after one week by tasting a thin slice from near an edge, crisped in a pan. Once cured, the tesa can be refrigerated, tightly wrapped, for a month, or frozen. Cook it as you would bacon or pancetta; it’s especially good as crisp lardons in a salad.
Nutrition Facts : @context http//schema.org, Calories 443, UnsaturatedFatContent 26 grams, CarbohydrateContent 1 gram, FatContent 45 grams, FiberContent 0 grams, ProteinContent 8 grams, SaturatedFatContent 16 grams, SodiumContent 207 milligrams, SugarContent 0 grams, TransFatContent 0 grams
CHINESE CURED PORK BELLY (CHINESE BACON) | CHINA SICHUAN FOOD
Homemade Chinese air-cured pork belly, a quick and healthier way to make Chinese style persevered meat
Provided by Elaine
Categories pantry
Total Time 15 minutes
Prep Time 15 minutes
Number Of Ingredients 11
Steps:
- In a small pot, add rice cooking wine, soy sauce, ginger, bay leaves, star anises, Sichuan pepper, sugar and cinnamon barks. Bring all the content to a boiling and let it simmer for 2-3 minutes. Move from the heat and cool down completely.
- During this time, slice the pork belly into thin long strips and rinse to remove any dirt. Then dry it with kitchen paper. The meats should be as dry as possible. The water will spoil the pork belly. Place the strips in a air-tight bag. If you use a container, make sure the pork belly is completely soaked by marinating sauce otherwise you need to turn them over every day.
- When the soy sauce mixture is completely cooled down, stir in Chinese Baijiu. Pour the sauce in the bag to marinate the pork belly 3 days.
- Then prepare thick cotton lines and dull kitchen scissor, wrap the line over the scissor and pork through the pork belly around 1/3 from the top. Hang up for air-drying for 5-7 days. After 5-7 days air-frying, the rind becomes quite stiff while the inner side is still soft and white.
- How to keep: you can freeze them in air-tight bag up to 1 month.
More about "cured pork belly recipes recipes"
BRINE-CURED PORK RECIPE - FOOD.COM
Adapted from Chez Panisse Café Cookbook, by Alice Waters and found at thesplendidtable.com. This is fantastic and really makes meat juicy and subtly-spiced/flavoured. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. Cooking time is not realistically reflected in this recipe as it depends on what you are cooking (whole loin or chops). Cooking times are indicated in instructions, though.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 550.6 per serving
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 550.6 per serving
- Remove the pork from the brine and pat dry. Roast pork loin for about 1 hour, grill over a medium fire, or slice into very thin chops and brown them in a cast-iron pan. They will cook very quickly, about 1 minute per side. Finish with a good fistful of chopped parsley and garlic if you wish. A brined shoulder is good boiled or braised, and is delicious to add to cooked beans.
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10 BEST SALT CURED PORK BELLY RECIPES | YUMMLY
From yummly.com
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CURED PORK BELLY (BEST BACON EVER) - RECIPE #21836 - FOODGEEKS
Place the belly meat side down and sprinkle curing salt over the belly. Using rubber or latex gloves, massage the curing salt into the pork belly. Sprinkle a thin layer of black pepper and bay leaves over the belly. Next sprinkle brown sugar and kosher salt over the belly. Massage the layers into the meat until packed on well.
From foodgeeks.com
From foodgeeks.com
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CURED PORK BELLY RECIPE - SERIOUS EATS
May 19, 2011 · Directions. Rinse belly under cold running water and pat dry with paper towels. Rub salt into pork, coating every surface. Place in heavy-duty zipper-lock bag and allow to cure for at least four days in refrigerator, flipping bag once a day. Remove from bag, rinse under cold running water, and pat dry with paper towels.
From seriouseats.com
From seriouseats.com
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CURED SOUS VIDE PORK BELLY RECIPE - GREAT BRITISH CHEFS
May 25, 2015 · Method. print recipe. 1. To prepare the pork belly, add the salt and sugar to a bowl, then mix in the spices. Sprinkle some of the mix onto a tray and lay the pork belly on top, skin-side down. Sprinkle the exposed side of the pork with the remaining cure and place in the fridge for 24 hours. 400g of pork belly.
From greatbritishchefs.com
From greatbritishchefs.com
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DRY-CURED PORK BELLY: PANCETTA RECIPE - MOTHER EARTH NEWS ...
Nov 30, 2015 · The Following Ingredients Vary Depending on Weight About 4.5 Tablespoons (62 grams) Salt, or 2.75 percent 5.6 grams, or 0.25 percent Cure #1 (optional) About 2 Tablespoons (11.3 grams), Black Pepper (toasted and ground), or 0.5 percent About 1 Tablespoon (5.6 grams) White Pepper, or 0.25 percent ...
From motherearthnews.com
From motherearthnews.com
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CHINESE CURED PORK BELLY (CANTONESE LAP YUK) - THE WOKS OF ...
Dec 05, 2015 · Chinese Cured Pork Belly: Recipe Instructions. In a small saucepan, add the ginger, bay leaves, star anise, cinnamon sticks, Sichuan peppercorns, salt, dark soy sauce (??), light soy sauce (??), Shaoxing wine, and sugar. Place the pot over medium heat, and bring the mixture to a simmer, stirring to dissolve the sugar.
From thewoksoflife.com
From thewoksoflife.com
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HOME-CURED PORK BELLY BACON | PRIMAL PALATE | PALEO RECIPES
From primalpalate.com
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CURED PORK BELLY RECIPE - SERIOUS EATS
Sep 29, 2020 · Rinse belly under cold running water and pat dry with paper towels. Rub salt into pork, coating every surface. Place in heavy-duty zipper-lock bag and allow to cure for at least four days in refrigerator, flipping bag once a day. Remove from bag, rinse under cold running water, and pat dry with paper towels.
From seriouseats.com
From seriouseats.com
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CURED & ROASTED PORK BELLY RECIPE – THE INN AT HONEY RUN
Feb 05, 2018 · Lay the pork belly, fat side up, on top of the cure and massage the remainder of the cure into the top of the pork belly. Allow to cure in the fridge for 2 days. Remove the pork belly from the cure, rinse off briefly, cut in half width-wise and place in two separate roasting pans on racks.
From innathoneyrun.com
From innathoneyrun.com
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SALT-CURED PORK BELLY - RECIPES | ANSON MILLS - ARTISAN ...
Salt pork originated as way of preserving meat by drawing liquid from fresh pork belly using salt. It is supposed to be rich and unctuous. If ethically sourced and thoughtfully cured, it is an absolute flavor bomb, which, when rendered, imparts a near-silky quality to the sauces and broths it swirls around in—and some meaty bits, too.
From ansonmills.com
From ansonmills.com
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PORK BELLY RECIPE FOR BRINING AND SMOKING AMAZING BACON ...
Jul 01, 2019 · Curing the pork belly. The curing process is one process with 2 goals: cure the meat and season the meat. Curing the meat involves using Prague Powder #1 and seasoning the meat involves anything and everything else. Salt, sugar, spices, herbs, syrups and more. My recipes are dry cure, but wet cure may also used to make bacon.
From jacksblend.com
From jacksblend.com
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GOCHUJANG-CURED PORK BELLY - PARADE
Jan 31, 2018 · Combine all ingredients, except pork belly, in a large zip-top plastic bag. Add pork belly, turning to coat. Refrigerate at least 1 hour and up to 24 hours, turning occasionally.
From parade.com
From parade.com
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HOW TO CURE BACON RECIPE - BBC FOOD
Method. Blitz all the ingredients, except the pork, in a blender or food processor to a powder and then rub into the pork belly. Put into a plastic box and refrigerate for around 4–5 days ...
From bbc.co.uk
From bbc.co.uk
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MOLASSES BLACK PEPPER CURE RECIPE | ALTON BROWN | FOOD NETWORK
In a small bowl, combine salt and sugar. Spread molasses evenly over pork belly, then coat with the pepper. Spread the salt and sugar mixture generously over the entire slab. Place into a re ...
From foodnetwork.com
From foodnetwork.com
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TRAEGER SMOKED PORK BELLY - ALL INFORMATION ABOUT HEALTHY ...
Just Now Traeger Smoked Pork Belly Recipes top www.tfrecipes.com. 2021-08-13 · Lay the seasoned pork belly cubes on the wire rack in the smoker and cook until internal temp reaches 195°F. Place pork belly cubes back in the foil baking pan, top with cubed butter, vinegar, water, coconut sugar, and BBQ sauce.
From therecipes.info
From therecipes.info
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HOW TO MAKE MEASURED WET CURE / BAG CURE BACON — GLEN ...
Apr 08, 2019 · Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly.
From legourmet.tv
From legourmet.tv
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SMOKED PORK JOWL RECIPES
Smoked Pig Jowl Recipes. 2 hours ago From tfrecipes.com smoked hog jowl recipes.More recipes about "cured pork jowl recipe" 2019 ULTIMATE PORK JOWL CULINARY GUIDE - CHEF EPIC. From chefepic.com 2019-11-02 · Pork Jowl, sometimes referred to as pork cheek, is a cut of pork from the head of the pig, located around the chin and jawline, known for its rich marbling and tender texture.
From share-recipes.net
From share-recipes.net
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SMOKED BACON WITH MORTON TENDER QUICK CURE | GBRIGHAM ...
Place the cured pork belly on the unlit side of the grill and close the lid. Keep the temperature as low as possible (around 165 degrees). Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees, about 6 hours.
From copymethat.com
From copymethat.com
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CHINESE CURED PORK BELLY (CANTONESE LAP YUK) | RECIPE ...
Dec 24, 2016 - This Chinese cured pork belly recipe is truly a family treasure––my husband's mother and grandmother's been making it for decades. It's surprisingly simple to make this cured pork belly "la rou" or “lap yuk” (in Cantonese) at home!
From pinterest.com
From pinterest.com
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