Tasty Pork Belly Cure
Description
This recipe won't take much time. You can use the same recipe to marinate salo as well. It turns out tasty and hearty, and the aroma is hard to put into words! When the pork belly has rested in the refrigerator, blot excess moisture from the dish with paper towels. It keeps for a long time; you can cut it into portions and put it in the freezer. This appetizer goes best with red borscht :) You can serve it warm or chilled.
Instructions
- 1
Step 1
1. Mix all the spices and herbs, and press 4 garlic cloves into them.
- 2
Step 2
2. Add all the salt and mix very thoroughly.
- 3
Step 3
3. Cut 8–10 garlic cloves into small pieces; you will need them to lard the pork belly.
- 4
Step 4
4. To do this, at the top of the flank make knife cuts and stuff garlic and seasonings into them. Do the same on the sides of the meat. After larding, rub the piece of meat with spices. Rub it well on all sides.
- 5
Step 5
5. Sprinkle the remaining seasonings on the bottom of the container and place the pork belly so it fits snugly. Cover with a lid and leave at room temperature for 24 hours, then refrigerate.
- 6
Step 6
6. One day after the pork belly has been marinating in the refrigerator, it is ready to eat. You can also let it sit longer if the meat still seems underdone. You can also freeze the pork belly in portions, then take it out and serve it whenever you like.