Brining Pork Belly in Salt Brine
Make the most delicious homemade salt-cured pork belly! Your family will love it! Try curing pork belly fatback (cut from the underside of the pig — the belly) using this recipe — it's quite simple and very tasty! Just the thing both as an appetizer for a festive spread and simply on sandwiches during the week.
alena•♫
Recipe author
Brining Pork Belly in Salt Brine
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
4 g
Fats 86 %
31 g
Carbohydrates 3 %
1 g
294 kcal
GI:
100
/
0
/
0
- Wash the pork belly. 2. Peel one head of garlic and slice each clove into thin pieces. 3. Pour water into a pot, add the salt, and stir until it dissolves. Drop in the garlic and submerge the pork belly. 4. Cover the belly in its brine with a lid and set a weight on top. Refrigerate for three days. 5. Once the time is up, take the belly out of the brine and blot it dry with a paper towel. 6. Spread a sheet of plastic wrap on the counter and sprinkle it with spices. Peel the garlic, press it through a garlic press, and spread it evenly over the surface of the wrap. 7. Lay the cured belly on the spice-and-garlic-covered wrap, roll it up, and put it in the freezer for an hour. After that, you can slice it into portions and serve. Store the belly in the freezer. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Dry spices - 240 kcal/100g
- Pork belly - 630 kcal/100g
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