Dried Pork
Description
The appetizer is quick and easy to make. The recipe for cured pork, despite the fairly long process, is quite simple. Thanks to home preparation, you can be sure of the product’s quality and enjoy it without restriction—not only for adults but also for children. The appetizer is ready. Serve right away.
Instructions
- 1
Step 1
1. The classic dried pork recipe calls for the right cut of meat. It should be free of sinew and membrane — pure lean flesh only.
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Step 2
2. Wash the pork and pat it dry thoroughly. Prick small holes all over the surface.
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Step 3
3. Mix fructose with salt. Spread half of the resulting mixture on the bottom of the mold (it is best to use a mold that is not very wide, but just the size of the piece of meat). Place the pork on top.
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Step 4
4. Cover the top with the remaining salt and fructose mixture and cover the mold with a lid. Place in a cool spot (the refrigerator is fine, but use the warmest shelf) for about 24 hours.
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Step 5
5. Now you can remove the meat and rinse it thoroughly under running water to remove the salt. Over 24 hours the meat will release excess moisture and settle slightly. Pat the pork dry well.
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Step 6
6. Combine the meat spices and mix. This version uses paprika, dill, and herbes de Provence, but you can use any seasonings you like.
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Step 7
7. Coat the piece of pork in spices on all sides.
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Step 8
8. The most important thing is to find the right place for the meat. If you can hang it in a cool spot with no direct sunlight or insects, you don’t need to wrap the meat—just run a thick string through it. Otherwise, it’s better to wrap the meat in cheesecloth.
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Step 9
9. In a cool place (a draft is fine) the meat should hang for about 2 weeks. After 13–14 days, home-cured dried pork will be ready to eat.
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Step 10
10. Such pork is best cut into thin slices and served with any side dishes, as an appetizer, etc.