How to Make Salt Pork

Salt pork recipe

The Spruce Eats / Diana Chistruga

  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Curing time: 48 hrs
  • Servings: 10 to 12 servings
Nutritional Guidelines (per serving)
516 Calories
50g Fat
7g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 516
% Daily Value*
Total Fat 50g 64%
Saturated Fat 18g 91%
Cholesterol 68mg 23%
Sodium 9187mg 399%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Protein 9g
Calcium 13mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Frying up some salt pork is the essential first step in making classic seafood or corn chowders. This homemade salt pork is more flavorful than the store-bought version, and it's very simple and inexpensive to make.


  • 10 ounces Kosher salt (or other non-iodized salt)
  • 1/3 cup granulated sugar
  • 2 1/2 pounds boneless pork belly (cut into 1/2-inch thick slices)
  • 1 onion

Steps to Make It

  1. Gather the ingredients.

    Salt pork ingredients
    The Spruce Eats / Diana Chistruga
  2. Combine the salt and sugar. Rub the pork belly slices with some of the salt and sugar mixture.

    Pork and salt
    The Spruce Eats / Diana Chistruga
  3. Spread a layer of the sugar and salt mixture on the bottom of a glass, ceramic, or stainless steel container. Place a layer of pork belly slices on top.

    Spread salt
    The Spruce Eats / Diana Chistruga
  4. Sprinkle the pork slices with a little more of the salt and sugar mixture.

    Sprinkle pork slices
    The Spruce Eats / Diana Chistruga
  5. Add another layer of pork slices and then the sugar-salt mixture.

    Add salt
    The Spruce Eats / Diana Chistruga
  6. Continue adding layers of pork belly slices, sprinkling each layer with the salt and sugar mixture.

    Add layers of pork belly
    The Spruce Eats / Diana Chistruga
  7. Cover and refrigerate. The salt pork will be cured and ready to use in 2 days. It will keep in the refrigerator for up to a year (it is still safe to eat after this, but the flavor declines).

    The Spruce Eats / Diana Chistruga

How to Use

  1. To use, rinse off the salt pork slices. Pat them dry with a paper or clean cloth towel.

  2. Cut into cubes or small strips.

  3. Cook over low heat until most of the fat is rendered out.

  4. Sauté a chopped onion in the rendered salt pork fat and you're well on your way to making great chowder.

  5. Enjoy!