|Nutritional Guidelines (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||64%|
|Saturated Fat 18g||91%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 0g||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.|
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
Gather the ingredients.
Combine the salt and sugar. Rub the pork belly slices with some of the salt and sugar mixture.
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.
Sprinkle the pork slices with a little more of the salt and sugar mixture.
Add another layer of pork slices and then the sugar-salt mixture.
Continue adding layers of pork belly slices, sprinkling each layer with the salt and sugar mixture.
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).
How to Use