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How to make dry salted belly pork

Published: 26-Aug-2013 (04:05); Viewed: 2668; Difficulty: 2 out of 10

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How to make dry salted belly pork
Salted belly pork, also known as fatback, is very well known in all cuisines around the world, where pork used for a food. Properly salted belly pork can be stored at room temperature for a long time, which was very important in olden times. Roman various use special marble containers for salt belly pork during their travel around the world. There are plenty of different ways to prepare this salted belly pork, but as usually, I will show the very good, basic recipe of dry salting.

step-by-step instructions

  1. Ingredients:
    • 1 pound of belly pork.
    • 2 tbsp of natural rock salt.
    • 1-1½ tsp, black pepper, freshly grounded
    • 1-2 garlic bulbs
    • 2-3 bay leafs, coarsely chopped
    • ½ tsp chilly flakes

  2. Cut meat into a bricks with about 2 cm thickness.

  3. Pierce meat in many places and insert garlic inside it.

  4. Mix salt with crushed spices. Sprinkle each side of the meat with this mixture. Place spiced belly pork into a jar or any other solid container (Romans used marble boxes) and pack in tightly. Keep at room temperature for 2 days and then keep in the fridge for 3-4 days. Fatback is ready!

  5. Remove extra spices from the surface of belly pork, slice it and serve!



tips and tricks

  • Choose belly pork with biggest possible fat layer. Skin should be on, do not remove it!
  • Preferably, use meat from female pork (if you know how to choose, or ask butcher).
  • If you've got not exactly 1 pound of meat – adjust other ingredients proportionally.
  • Salted fatback should be served with rye bread, green onion and other simple food.
  • It is possible to store this salted fatback for few months in the fridge. Alternatively, you can remove garlic and freeze it, and store for unlimited time.
  • Despite plenty of fat in the fatback, it is very healthy food!
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tags: belly pork; cold meat; pork
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