Embark on a culinary journey back in time with our collection of five original traditional salt pork recipes. Salt pork, a preserved form of pork belly, has been a cornerstone in kitchens for centuries, offering a depth of flavor and richness to dishes that is unmatched by modern substitutes. These recipes are a testament to the ingenuity of our ancestors, who relied on the simplicity and preservative qualities of salt to turn basic ingredients into mouthwatering meals. We’ve scoured historical cookbooks and oral traditions to bring you authentic recipes that have stood the test of time. From the rustic and hearty to the surprisingly delicate, each recipe in this article will guide you through creating time-honored dishes that pay homage to the old-fashioned art of salt pork cooking. So, gather your spices and ready your skillet as we revive the original charm of traditional salt pork cuisine.
Spiced Wet-Cured Pork Ham
Ingredients:
- 10 kg of pork ham (rear part)
- 400 ml of red wine
- 2–3 cloves of garlic
- 150 g of juniper berries
- 920 g of salt
- 100 g of sugar
- 2 cloves
- 3 bay leaves
Cooking Instructions:
- Rinse the pork pieces and dry them. Rub with 20 g of salt, minced garlic, and place in a curing container, adding juniper berries.
- To prepare the brine, bring 10 liters of water to a boil, add the remaining salt, sugar, cloves, and bay leaves. Cook on medium heat for 15 minutes, then filter and cool down.
- Pour the brine over the pork and keep in a cool place for 1 week.
- Remove the cured meat, dry for 6 hours, and boil in water until half-cooked. Cool down, dry again, wrap in paper moistened with red wine, and tie tightly with twine.
- Smoke using a cold smoking method for 1–1.5 weeks, periodically moistening the paper with wine.
Tips:
- Ensure that the meat is completely covered by the brine.
- Keep the curing container in a cool, but not freezing, environment.
- For a uniform cure, turn the meat over every couple of days.
Smoked Pork Belly
Ingredients:
- 10 kg of pork belly with a thin layer of meat
- 100 g of sugar (50 g for curing, 50 g for brine)
- 3 bay leaves
- 4 cloves of garlic
- 10 g of ground red pepper
- 300 g of salt
Cooking Instructions:
- Use pork belly with a fat thickness of 2–3 cm. Cut into rectangular pieces, rinse, and dry.
- Prepare a curing mixture with salt, sugar, crushed bay leaves, and crushed garlic. Rub this mixture onto the meat pieces, place in a curing container, and leave at room temperature for 12 hours.
- For the brine, bring 7 liters of water to a boil, add salt, sugar, and red pepper. Boil for 10 minutes.
- Cool the brine and pour it over the belly, then store in a cool place for 10 days. Afterward, drain the brine, immerse the pork in cold water, and soak for 12 hours.
- Rinse in slightly warm water, dry, and cold-smoke for 1–2 days. The smoke temperature should not exceed 25°C (77°F).
- Hang in a ventilated area to dry for 5–6 days.
Tips:
- Cutting the belly into even pieces will allow for even curing and smoking.
- The 12-hour room temperature cure will help the flavors penetrate the meat before the brining.
- During cold smoking, maintain a consistent temperature to avoid cooking the meat.
Pork Shank (Ham)
Ingredients:
- 10 kg pork (shoulder part)
- 2–3 cloves of garlic
- 10 g saltpeter
- 30 g sugar
- 2 g black ground pepper
- 2 g red ground pepper
- 300 g salt
Cooking Instructions:
- Rinse the pork, pat dry, then rub with a mixture of salt, saltpeter, sugar, and spices.
- Place in a curing container, layering with chopped garlic, set a weight on top and keep it in a warm place for 2–3 hours, then move to a cool place for 5–7 days, occasionally moving the pieces of meat from top to bottom.
- After the allotted time, remove the meat pieces and soak them in cold water for 3–4 hours. Rinse, make narrow cuts, thread a string or thin hemp rope through them, and hang in a ventilated area to dry for 2–3 hours.
- Then wrap each piece in paper (to protect the meat from soot). The paper should be slightly moistened to prevent it from burning. Smoke using a hot method at a smoke temperature of 40–45°C for 4–5 hours. Place a container underneath to collect the rendered fat.
Pork Belly (Boiled and Smoked)
Ingredients:
- 10 kg pork belly
- 5 g saltpeter
- 3 bay leaves
- 2 cloves of garlic
- 5 g red ground pepper
- 3 g black ground pepper
- 200 g sugar
- 500 g salt
Cooking Instructions:
- Rinse the pork belly and pat dry, then place it in a curing container. Peel, wash, and dry the garlic.
- To prepare the brine, bring 10 liters of water to a boil, add salt, sugar, garlic, bay leaves, saltpeter, red and black ground pepper, and boil for 10 minutes. Pour the cold brine over the belly, place in a cool room, and leave for 6 days.
- Then hang to dry in a ventilated area. After 12 days, smoke using a hot method for 30 minutes, then immediately submerge in boiling water and boil for 1.5 hours on low heat.
Smoked-Boiled Pork Roll
Ingredients:
- 1 kg pork (ham or shoulder cuts)
- 4–5 cloves of garlic
- 2 g red ground pepper
- 2 g black ground pepper
- 150 g salt
Cooking Instructions:
- Cut the ham or shoulder into long strips with skin, about 2–3 cm thick. Remove bones, rinse the meat, pat dry, rub with a mixture of salt, spices, and crushed garlic, then leave under a weight at room temperature for 1–2 days.
- Slightly dry the meat and roll it tightly with the skin side in. Tie the rolls with twine, smoke using a cold method for 3–4 days, then after cooling, boil on low heat for 2–3 hours.
Enjoy your homemade cured and smoked pork with these traditional methods!
Cooking tips
- Use the right salt: Opt for kosher or sea salt instead of table salt. They have larger grains, which can help control the amount used. In general, special salts are used for meat, you can read a review here Curing Salt: The Secret to Perfectly Cured Meat
Pickling & Canning Sea Salt – Fine Grain Salt for Home Curing
Non-Iodized, Gluten Free, No Additives, No Bleaching – Kosher Canning Kit Essential for Homemade Brine – (5lb Pouch)
Salt pork is a versatile ingredient that can be used in a variety of culinary settings. Here are some recommendations for occasions and holidays where salt pork dishes would be especially appropriate, along with tips on serving and beverage pairings:
Occasions and Holidays:
- Winter Festivities: Salt pork is excellent for cold weather holidays like Christmas or Thanksgiving, where rich and hearty meals are favored.
- Barbecues and Picnics: During summer, salt pork can be incorporated into dishes for outdoor cookouts, adding a smoky depth to barbecue beans or salads.
- Cultural Festivals: Salt pork is a staple in many cultural cuisines, so consider it for events like Oktoberfest or during Lunar New Year celebrations in dishes that honor those traditions.
- Historical or Themed Parties: If you’re hosting a colonial-era or Americana-themed event, salt pork dishes would provide an authentic touch.
- Sunday Roasts: A classic family gathering like Sunday lunch can be elevated with salt pork as a main course.
- Brunch Events: Salt pork can be included in robust brunch dishes, offering a twist on traditional bacon or ham offerings.
Serving Suggestions:
- Presentation: Serve on a rustic, wooden platter for an old-world feel, or on fine china to elevate the dish for a formal event.
- Sides: Accompany with root vegetables, rustic bread, or a seasonal salad to balance the saltiness.
- Garnishes: Fresh herbs like thyme or parsley can add a pop of color and freshness to the dish.
Beverage Pairings:
- Red Wine: A full-bodied red wine like a Zinfandel or Syrah can complement the richness of the pork.
- Beer: A dark ale or stout pairs well with the smoky flavors of salt pork.
- Cider: A crisp, dry cider offers a refreshing contrast to the saltiness of the pork.
- Whiskey: For a spirit pairing, a smooth bourbon or rye whiskey can stand up to the robust flavors.
- Non-Alcoholic: Sparkling water with a squeeze of lemon or a tart lemonade can cleanse the palate between bites.
Remember to consider your guests’ preferences and dietary restrictions when planning your menu. Salt pork can be quite rich and salty, so balance it with lighter accompaniments and ensure there are beverage options for everyone.
