Salted Pork


Preparation info

  • Difficulty


Appears in


By Ben Shewry

Published 2012

  • About


  • 1.1 kg (2 lb 7 oz) free-range pork belly
  • 200 g (7 oz) sea salt flakes
  • 50 g ( oz) soft brown sugar
  • 10 g ( oz) white peppercorns


Remove any bones from the pork belly and reserve to add to the broth.

In a bowl, combine the salt, sugar and peppercorns.

Place the pork in a shallow dish and rub the salt mixture into each side evenly. Cover and place in the refrigerator for 12 hours to cure.

Once cured, wash off the salt mixture and dry with paper towel. Refrigerate until needed.