Name: Cured Pork Belly
Prep time: 20 min
Total time: 20 min
Yield: 10 servings
Cuisine: Spanish
Ingredients: 1 1/2 kg Whole pork belly with skin; 500 g Coarse salt; 50 g White sugar; 2 tbsp Sweet La Vera paprika; 1 tsp Hot La Vera paprika; 1 tbsp Garlic powder; 1 tbsp Ground black pepper; 1 tbsp Dried oregano; ACCOMPANIMENTS:; 1 Corn tortillas; 1 Flour tortillas; 1 Hot sauce to taste

Directions

Preparation and Salt Curing
Step 1

Thoroughly wash and dry the 1.5 kg Whole pork belly with skin using paper towels until all surface moisture is removed.
Step 2

Mix the 500 g Coarse salt and 50 g White sugar in a large container. Spread a layer of this mixture on the bottom of a deep tray, place the pork belly on top skin-side down, and cover it completely with the rest of the mixture until fully buried.
Step 3

Cover the tray with plastic wrap and refrigerate at 4 °C for 48 hours to firmly dehydrate the meat.
Spice Rub and Traditional Drying
Step 4

Remove the pork belly from the salt, rinse it quickly under a trickle of cold water to remove excess sea salt, and dry it completely with clean towels or paper towels.
Step 5

Combine the 2 tbsp Sweet La Vera paprika, 1 tsp Hot La Vera paprika, 1 tbsp Garlic powder, 1 tbsp Ground black pepper, and 1 tbsp Dried oregano. Thoroughly rub this mixture over the entire surface of the pork belly until completely covered in an even layer.
Step 6

Wrap the pork belly in clean cheesecloth or tie it with kitchen twine and hang it in a cool, dry, and well-ventilated space (around 10-15 °C) for 15 to 20 days until the meat feels firm to the touch and develops a characteristic cured aroma.

Notes:
Store the cured pork belly hanging in a cool, dry place or wrapped in parchment paper inside the refrigerator for up to 2 months. If your local climate is warm or humid, carry out the entire final drying process inside the fridge without fully covering the piece to allow air circulation.

Item added to your cart

Cured Pork Belly

Nutrition Facts

Ingredients

Curing Base

Spice Rub

Directions

Preparation and Salt Curing

Spice Rub and Traditional Drying

Nutrition Facts

Country/region

Language