Pork Solonina
Description
The recipe for pork salt-cured meat is appealing because you can use it not only for morning sandwiches, but also as a salad ingredient or serve it with a side dish. The key is to allow enough time for the pork to cure while staying juicy. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
1. It is best to use pork that is not too fatty; the ideal choice is a cutlet. If using lean meat, it should be tied with thick twine to give the meat shape. Wash the pork thoroughly and pat dry with paper towels. A large piece is best cut in half so the meat salts better.
- 2
Step 2
2. The main ingredient is, of course, salt. It needs to be combined with sugar and mixed well. How do you make pork salting darker and richer in color? You can use brown sugar instead of white.
- 3
Step 3
3. From here on, it’s really up to you. You can add anything you like to the spice mix. This version is only one of many options. Combine all the spices and mix them thoroughly.
- 4
Step 4
4. On a paper towel or parchment, spread part of the spices, then place the meat on top. Sprinkle the remaining spices as needed.
- 5
Step 5
5. Rub the spices thoroughly into the meat on all sides, pressing them in as you go.
- 6
Step 6
6. Place the pork in a deep dish and refrigerate. Note that over the course of 24 hours, a considerable amount of liquid will be released from the meat.
- 7
Step 7
7. After 24 hours, remove the spices from the meat with a paper towel or a knife. This way the pork will not become oversalted and will be pleasantly seasoned.
- 8
Step 8
8. Now you can wrap the meat in a paper towel and place it in a cool spot. It’s best to set it on a rack so air can reach it from all sides. Make sure the towel isn’t too wet, and change it from time to time. Homemade salt-cured pork will be ready in 9–11 days, depending on the size of the piece and the storage conditions.