Mostly bacon is served during our breakfast but sometimes it's our favorite filling for our sandwiches especially pan de sal. Kids love it that's why i was curious on how to make it, thanking it was one of our lesson in our food processing program. It took for about 3-days because we had to cure first the recipe before its final procedure.
HERE'S HOW:
1 Kilo Pork Belly
2 1/2 Tbsp Salt
3 1/4 Tbsp White Sugar
1/4 tsp Prague or salitre powder
3 Tbsp Honey (optional)
PROCEDURE:
1. Combine all ingredients except pork belly
2. Rub to the cleaned belly and put in a clean container and cure to 2-3 days
3. Wash with hot water after it's cured, remove skin and wrap with a cling wrapper then freeze
4. Slice thinly (if you dont have any cutter try to slice with a sharp knife) before cooking (frying)
5. Chill other sliced bacon (keep it in a clean container)
serving suggestion:
-before frying marinate with honey before frying and/or after frying, serve with honey
HERE'S HOW:
1 Kilo Pork Belly
2 1/2 Tbsp Salt
3 1/4 Tbsp White Sugar
1/4 tsp Prague or salitre powder
3 Tbsp Honey (optional)
PROCEDURE:
1. Combine all ingredients except pork belly
2. Rub to the cleaned belly and put in a clean container and cure to 2-3 days
3. Wash with hot water after it's cured, remove skin and wrap with a cling wrapper then freeze
4. Slice thinly (if you dont have any cutter try to slice with a sharp knife) before cooking (frying)
5. Chill other sliced bacon (keep it in a clean container)
serving suggestion:
-before frying marinate with honey before frying and/or after frying, serve with honey
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