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Pork Pork Belly

Dry Cure for Pork Belly?

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Dry Cure for Pork Belly?

Adamsimpson | Jan 24, 2009 01:21 PM

So, I assume this is somewhat rudimentary for some of you, but I grabbed a pork belly from the asian market the other day. It made sense to just rub some salt/spices, let it sit in the fridge for about a week, and run a bake skin down, and then broil skin up, but it seems like all the recipes start without a dry cure. Is this a useless step, or unusual for this application? Should I have measured out specific amounts of salt? Its been with a relatively healthy coat of salt and brown sugar uncovered in the fridge for a week, is there possibility that it is spoiled? If it is safe, what do you guys suggest I do next.

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