Salt-cured pork belly with turmeric and paprika is a classic home preserve that transforms a humble cut of meat into an exquisite delicacy. Curing fatback and belly has long been considered the best way to preserve the product, while the addition of spices came to us as a way to enrich the flavor and give the meat an appetizing appearance. Using medium-coarse sea salt allows the crystals to penetrate the fibers gradually, maintaining juiciness, while turmeric gifts the meat a noble golden hue, mimicking the effect of a light smoke.
The finished pork belly, cured using two different methods, looks incredibly appetizing and is perfect for homemade sandwiches.
Ingredients
- 1 kg (2.2 lbs) skin-on pork belly
- 100 g (3.5 oz) sea salt
- 40 g (1.4 oz) granulated sugar
- 1 teaspoon ground turmeric
- 1 teaspoon fennel seeds
- whole black peppercorns, allspice berries, and bay leaves
- 2 tablespoons sweet smoked paprika flakes
- 1/2 tablespoon ground black pepper
- 1 tablespoon caraway seeds
How to Make Salt-Cured Pork Belly with Turmeric and Paprika
The ratio of salt for both dry and wet curing is the same: 100 grams of salt per 1 kilogram of pork belly. Divide a kilo of pork belly in half. Measure out 50 grams of medium-coarse sea salt, add 20 grams of sugar, and mix well. Place the pieces of meat in a container, sprinkle with the salt and sugar mixture, and massage the cure into the meat with your hands. Cover the container and refrigerate for a week. Take it out once a day to turn the pork belly; there’s no need to drain any liquid that releases. This is the simplest way to cure pork belly.
For the dry cure, we use medium-coarse sea salt and sugar, thoroughly massaging the mixture into every piece of meat.
For the wet cure: slice the pork belly into narrow pieces, place them tightly in a suitable glass jar, and cover with cold water.
For the wet cure, the meat is sliced into narrow strips and packed tightly into a glass container.
Pour the water out of the jar into a saucepan. Add ground turmeric and fennel seeds. Toss in a few bay leaves, along with whole allspice and black peppercorns. Bring to a boil, then add 50 grams of salt and 20 grams of sugar. Stir to dissolve the salt and sugar, then let the brine cool down to room temperature.
Turmeric not only gives the meat a golden color but, together with other spices, creates a deep, fragrant aroma.
Pour the cooled brine into the jar with the pork belly. Let it sit at room temperature for 2 to 3 days, then transfer to the bottom shelf of your refrigerator for another 4 to 5 days.
The pork belly must be completely submerged in the brine. We let it rest first at room temperature, then in the fridge to mature.
After a week, the pork belly will be thoroughly cured, and you can move on to the next step. For the dry cure: remove the meat, rinse it under cold water, and pat it dry. Mix sweet smoked paprika flakes with ground black pepper. Rub this spice blend all over the meat, wrap it in cheesecloth, and leave it in the fridge for 3 days.
After the initial curing, roll the meat in smoked paprika and black pepper—this gives the appetizer a spicy kick and a beautiful look.
For the wet cure: as you can see in the photo, the pork belly has soaked up the yellow brine and taken on the vibrant color of turmeric. It looks incredibly appetizing, somewhat reminiscent of smoked meat. If you were to rub it with a tiny bit of liquid smoke mixed with water, the smoked effect would be complete.
After a week, you can evaluate the results: the dry-cured pork belly has become firmer, while the wet-cured one has taken on a bright yellow hue.
Remove the pieces of pork belly from the brine and pat them completely dry with a paper towel.
Before sprinkling the meat with spices, it must be thoroughly patted dry with paper towels.
Toast the caraway seeds in a dry skillet or in the oven until fragrant, then let them cool. Sprinkle the toasted caraway seeds over the pork belly, wrap it in cheesecloth, and leave it in the fridge for 3 days. During this time, the meat will mature, dry out slightly, and absorb the aroma of the spices.
Toast the caraway seeds in a skillet beforehand to release their aroma, then sprinkle them over the wet-cured pork belly.
After three days, everything is ready! You can serve it immediately, or wrap it tightly in plastic wrap and stash it in the freezer for a rainy day. It will keep in the freezer for up to a year.
Wrap the finished meat in cheesecloth or plastic wrap. Stored in the freezer, this appetizer can last up to a year.
Using a sharp knife, slice the pork belly paper-thin and drape it over a piece of good bread. Add some fresh cucumber, green onions, and I tell you honestly—it’s absolutely delicious!
Slice the pork belly as thinly as possible—this is how its flavor unfolds best. Serve with fresh herbs and bread.
When the salt-cured pork belly with turmeric and paprika has finally matured in the refrigerator, the most important moment arrives—the proper serving. For the flavor to fully unfold, slice the meat into the thinnest, almost translucent slivers. Serve this appetizer on a slice of Borodinsky bread (a dark Russian rye bread), complemented with green onion tops, fresh cucumber, or a dab of spicy mustard. Such a platter will become a perfect addition to a festive table or a hearty snack on a weekday.
If you've prepared a large batch, don't worry about storage. Pork belly freezes beautifully: simply wrap the pieces in parchment paper or plastic wrap. The delicacy can be stored in the freezer for up to a year without losing its flavor profile. Moreover, slightly frozen meat is much easier to cut into neat, precise slices. Try experimenting with the coating: instead of caraway seeds, you could use dried garlic or a blend of Caucasian herbs, creating a new flavor nuance every time.
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