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.
- 2 1/2 pounds boneless pork belly (cut into 1/2-inch thick slices)
- 10 ounces. kosher or other non-iodized salt
- 1/3 cup granulated sugar
- 1 onion
- 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 slices with a little more of the salt and sugar mixture. Add another layer of pork slices. 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).
- To use, rinse off the salt pork slices. Pat them dry with a paper or clean cloth towel. Cut into cubes or small strips. Cook over low heat until most of the fat is rendered out. Saute a chopped onion in the rendered salt pork fat and you're well on your way to making great chowder!
|Nutritional Guidelines (per serving)|
|Total Fat||50 g|
|Saturated Fat||18 g|
|Unsaturated Fat||23 g|
|Dietary Fiber||0 g|