Welcome to a recipe that celebrates the rich tradition of homemade cured meats! In many Eastern European cultures, curing pork belly, known as 'salo' or 'grudinka', is a time-honored craft. This recipe adds a modern, flavorful twist to the classic method by introducing a vibrant brine of turmeric and soy sauce. The result is a beautifully colored, incredibly tender, and deeply savory pork belly that melts in your mouth. It's simpler than you might think and a wonderfully rewarding project for any home cook.
Salted Pork Belly in Brine with Turmeric and Soy Sauce
Ingredients for Salted Pork Belly in Brine with Turmeric and Soy Sauce
- 1 kg pork belly
- 100 g coarse sea salt
- 35 g granulated sugar
- 5-6 bay leaves
- 2 teaspoons coriander
- 2 teaspoons black peppercorns
- 1 teaspoon ground turmeric
- 2 tablespoons dark soy sauce
- 10 cloves
- 1 L water
- paprika, black pepper, garlic powder, and caraway seeds for coating
How to Make Salted Pork Belly in Brine with Turmeric and Soy Sauce
Cut into strips 10-15 centimeters wide.
I cure it in a stainless steel pot, where I also prepare the brine.
Pour in the dark soy sauce and water, add the ground turmeric.
Scrape the pork skin with a knife and rinse the meat under cold water. Cut it into strips about 10-15 centimeters wide. This recipe uses a meaty pork belly, with more meat than fat. The thickness of the pieces is about 5 centimeters.
For curing, use a large pot, a spacious container, or a glass jar. I cure it in a stainless steel pot, where I also prepare the brine. Add salt, sugar, black peppercorns, coriander, bay leaves, and cloves to the pot.
Pour in the dark soy sauce and water, then add the ground turmeric. Bring to a boil. Simmer the brine for 5-6 minutes.
When the brine has cooled to room temperature, place the prepared pork belly in it.
When the brine has cooled to room temperature, place the prepared pork belly in it. The meat should be completely submerged in the brine.
Leave at room temperature for 48 hours.
Take the pork belly out of the brine, place it on paper towels, and pat dry.
Take the pork belly out of the brine, place it on paper towels, and pat dry.
Cover the pot with a lid. Leave it at room temperature for 48 hours. If it’s very hot in your home, reduce the time at room temperature to 8-10 hours.
After 48 hours, move the pot to a cool place – the bottom shelf of the refrigerator or a cold cellar. Leave it for another 48-72 hours.
Take the pork belly out of the brine, place it on paper towels, and pat it dry.
You can then leave it as is, simply wrap it in plastic wrap and freeze.
You can then leave it as is, simply wrap it in plastic wrap and freeze it. It will keep in the freezer for a long time.
But you can also add a spicy touch to the pork belly.
Optionally, add garlic powder to the dry mix.
Coat half of the salted pork belly in the spice mixture, and the other half in caraway seeds.
Alternatively, you can give the pork belly a spicy kick. Mix 1 teaspoon each of paprika, black pepper, and utskho-suneli (a Georgian spice blend made from blue fenugreek seeds).
If desired, add garlic powder to the dry mixture.
Coat half of the salted pork belly in the spicy mixture, and the other half in caraway seeds.
Wrap the pork belly in cheesecloth, tie it tightly, and hang it in a cool place for 24 hours for the spices to penetrate.
Wrap the pork belly in cheesecloth, tie it tightly, and hang it in a cool place for 24 hours to allow the meat to absorb the spices. If you don’t have a place to hang it, simply place it on a wooden board in the refrigerator. Wrap the finished pork belly in plastic wrap and freeze.
An excellent appetizer that is so easy to make at home.
Slice the pork belly thinly; it’s best to remove the skin. This is an excellent appetizer that is so easy to make at home.
And there you have it—your very own homemade cured pork belly, rich with spices and flavor. This delicacy is traditionally served thinly sliced on a piece of dark rye bread, often accompanied by a clove of garlic or a sharp onion. It's the perfect appetizer or snack, especially when shared with friends. Don't be afraid to experiment with your own spice rubs! Store your finished pork belly tightly wrapped in the freezer, and you'll always have a gourmet treat on hand. Enjoy the satisfying taste of this homemade classic!
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