Home Cooking

Pork Pork Belly

Dry Cure for Pork Belly?

Share:

More from Home Cooking

Home Cooking Pork Pork Belly

Dry Cure for Pork Belly?

a
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.

Feedback