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

Cured pork belly, also known as salt pork or bacon is a delicious and versatile ingredient that can add tons of flavor to various dishes. While you can easily buy cured pork belly at the grocery store curing it yourself at home is incredibly rewarding and allows you to control the quality and flavor.

Curing pork belly with just salt is an age-old preservation technique that results in rich, savory meat that lasts for weeks in the fridge or months in the freezer. With just three basic ingredients – salt, sugar, and spices – you can transform fresh pork belly into succulent salt pork.

Why Cure Pork Belly with Salt?

Curing pork belly with salt provides several advantages over using fresh belly:

• Preservation – Salt curing dramatically extends the shelf life of pork by drawing out moisture. Cured pork belly will keep for 2 weeks refrigerated or 2-3 months frozen.

• Flavor – The salt penetrates deep into the meat, concentrating the porky umami flavors and making it more savory and rich.

• Texture – Salt curing firms up the meat while still keeping it moist and juicy. The end result is a perfect balance of tender and crisp.

• Versatility – Cured pork belly can be used in many dishes as a flavoring ingredient or for crispy bits of pork. Try it in soups, stews, beans, greens, pasta, sandwiches, and more!

• Quality – Homemade salt pork contains no harmful preservatives like commercial bacon. You control the ingredients and quality of meat.

Step-by-Step Instructions

Curing pork belly with salt is simple and straightforward with just a few easy steps:

1. Choose the Pork Belly

Look for a high-quality, fresh pork belly at your local butcher or grocery store meat counter. Avoid belly with an excessively thick fat cap. Go for a nice ratio of fat to lean meat. Boneless bellies are easier to work with. Ideally the belly should weigh 2-3 lbs.

2. Prepare the Cure

In a small bowl, combine:

• 1 cup kosher or sea salt (not iodized table salt)
• 1⁄4 cup white sugar
• Spices like 2 Tbsp cracked peppercorns, 4 bay leaves, 2 tsp minced garlic (optional)

You can also use a premixed curing salt with nitrites, but it’s not required.

3. Apply the Cure

Place the pork belly skin-side down in a glass baking dish and rub the cure mixture all over until fully coated. Use your hands to massage the cure into the meat. Press down firmly so it adheres.

4. Refrigerate

Cover the pork tightly with plastic wrap. Refrigerate for 5-7 days, flipping the belly each day. The salt will slowly draw moisture out while penetrating deep into the meat.

5. Rinse and Dry

After curing, rinse the pork under cold water to remove all salt from the exterior. Pat it completely dry with paper towels.

6. Slice and Use or Store

The cured belly can now be thinly sliced or diced to use in cooking. For storage, tightly wrap in plastic and refrigerate for up to 2 weeks or freeze for up to 3 months.

Tips for Perfect Salt Pork

• Chill the pork belly before curing to firm it up for uniform salt penetration.
• Weigh it down during curing to keep submerged in the liquid brine.
• Flip the belly daily during curing for even exposure.
• Rinse extremely well after curing to remove excess surface salt.
• Add spices like garlic, pepper, bay leaves, juniper berries for extra flavor.
• For long term storage, freeze the cured belly up to 2-3 months.

Uses for Homemade Salt Pork

The applications for your homemade cured pork belly are endless. Try dicing some up to:

• Render and flavor soups, stews, beans, and greens
• Make perfect lardons for salad or pasta
• Slice thinly for charcuterie or sandwiches
• Braise with tender greens like spinach or collards
• Simmer with lentils, beans or rice to add richness
• Dice into baked bean recipes for authentic flavor

With this easy salt-cure method, you can quickly make amazing salt pork at home. The concentrated porkiness is fantastic in hearty bean dishes, simmering pots of greens, sausage rolls, and so much more. For an old-world preserving technique you can do with just salt, sugar and time, curing pork belly is extremely satisfying. Enjoy your homemade salt pork!

Frequently Asked Questions

How long does it take to cure pork belly with salt?

Plan for 1-2 weeks depending on the thickness of the pork belly. Thinner bellies around 1 inch thick will fully cure in 5-7 days. Thicker bellies need the full 2 weeks for the salt to fully penetrate into the center.

Can you cure bacon with just salt?

Yes! Bacon is just cured and smoked pork belly. Salt is the main curative agent. For safety, commercial bacons use nitrites but homemade bacon cured with only salt is fine. It will taste different than store-bought – more porky and less “bacony”.

How much salt do you use to cure pork belly?

Use a ratio of 1 cup salt per 2-3 lbs of pork belly. This ensures the meat is fully penetrated with enough salt for proper curing and flavor. Too little salt and the belly won’t cure properly.

What spices can you add to pork belly cure?

For extra flavor, add peppercorns, garlic, bay leaves, juniper berries, chili flakes, rosemary, thyme, sage, or other dried herbs and spices. Avoid fresh herbs or excess moisture.

Can you freeze cured pork belly?

Yes! For long term storage, wrap cured pork belly tightly in plastic and freeze up to 2-3 months. Defrost overnight in the fridge before using. Freezing stops the curing process so the meat doesn’t get overly salty.

Curing pork belly at home with just salt, sugar and time is an incredibly rewarding and delicious process. In just a week or two, you can transform fresh pork belly into rich, savory salt pork ready for all your cooking needs. Give salt-cured pork belly a try!