Recipes

Basic Dry Cures for Pork Belly

Photo by Andrew Cebulka

recipe heading-plus-icon

    Ingredients
    Basic Dry Cure|
  • 1 pound kosher or sea salt
  • 8 ounces granulated sugar
  • 2 ounces cure salt (available through mail order or Williams-Sonoma)
    • Sweet Cure
  • 1 recipe of basic dry cure
  • ½ cup maple sugar
  • maple syrup or dark brown sugar
steps
  1. Mix ingredients together. Rub pork belly and refrigerate for two weeks.

Chef’s Note: Think of this as your base, and add in herbs and spices as you see fit!

Date Published: 12.10.12
  • Executive Chef Tim Peters of the Motor Supply Company, Columbia, SC

Leave a Reply

Be the first to comment.


The Wine Lover Issue

Subscribe

1 year for only $24.99

1 year
for only $24.99

Subscribe and Save 72%!

Suscribe Now
The Travel Issue