Quick Salt Pork Food

HOW TO MAKE SALT PORK

Steps:

• Gather the ingredients.
• Combine the salt and sugar. Rub the pork belly slices with some of the salt and sugar mixture.
• Spread a layer of the sugar and salt mixture on the bottom of a glass, ceramic, or stainless steel container. Place a layer of pork belly slices on top.
• Sprinkle the pork slices with a little more of the salt and sugar mixture.
• Add another layer of pork slices and then the salt-sugar mixture.
• Continue adding layers of pork belly slices, sprinkling each layer with the salt and sugar mixture.
• Cover and refrigerate. The salt pork will be cured and ready to use in two days. It will keep in the refrigerator for up to a year (it is still safe to eat after this, but the flavor declines).
• To use, rinse off the salt pork slices. Pat them dry with a paper towel or clean cloth.
• Cut into cubes or small strips.
• Cook over low heat until most of the fat is rendered out.
• Sauté a chopped onion in the rendered salt pork fat, and you're well on your way to making great chowder.
• Enjoy.

QUICK SALT PORK

Steps:

• Toss pork bits, salt and sugar (and herbs if using) in a large bowl. Transfer to a plastic bag or container and refrigerate 5-7 days. (If pieces are smaller than 2", cure may take less time.) Toss pieces to redistribute the cure and refrigerate another 5-7 days.
• Rinse meat well and pat dry thoroughly. Store in refrigerator up to 2 weeks longer, or up to 6 months in freezer.

QUICK PULLED PORK SANDWICHES

Steps:

• In a large Dutch oven, heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the chili powder, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chicken broth, ketchup, molasses and 1/3 cup of the vinegar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes.
• Meanwhile, in a medium bowl, whisk the mustard with the remaining 1 teaspoon oil and 1 tablespoon vinegar in a large bowl. Add the broccoli slaw and toss well. Season with salt and pepper and set aside.
• Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the Dutch oven to medium high and cook the sauce until thickened, about 5 minutes.
• Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on the buns with the slaw on the sandwiches or on the side.