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Salt Pork
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Source: Mosquito Supper Club
| 3 pounds (135 kg) | skin-on pork belly or pork shoulder |
| 1/2 cups (370 g) | sea salt or kosher salt 1 bay leaf, (see Note) |
| 1 | bay leaf |
Wash and dry- the pork and cut it into pieces that will fit into your casserole dish. Working over the dish: rub the pork liberally on all sides with salt. You want to really press the salt into the pork. Place the pieces in the casserole dish and cover with the remaining salt; add the bay leaf. Wrap the casserole dish with plastic wrap, label it, and date it. Refrigerate the pork for 2 days.
Unwrap the pork and pour off any liquid. Use the salt on the bottom of the dish to give the pork another good rub. Rewrap the dish and refrigerate for 2 days more.
The salt pork should now be ready. You can use it immediately, or cut it into 8-ounce (225 g) chunks, wrap them in plastic wrap or butcher paper and put them in a ziplock freezer bag, and freeze for up to 1 year. Be sure to label each piece with “salt pork“ and the date.
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