How to Cure Salted Pork: Easily Make Salty, Savory, Delicious Meat at Home

Salted pork is a traditional way of preserving and processing meat. Curing it with salt draws moisture out of the meat, which extends its storage life and creates a distinctive, richly salty and savory flavor. In southern China, curing salted pork is very common, and the colder, drier seasons are especially well suited to making cured meat.

Before curing, choose fresh pork belly or leg meat with a balance of fat and lean. Wash it clean and drain off the water thoroughly. Coarse salt can first be stir-fried over low heat and left to cool, or you can stir-fry it with spices such as Sichuan pepper and star anise to add aroma. Then rub the salt evenly over the surface of the meat and into any cuts, rubbing firmly so the salt penetrates fully.

Layer the salt-rubbed meat in a ceramic crock or glass container, press it down, and cure it for several days, turning it once or twice during that time so the saltiness is even. Then take it out, thread it with string, and hang it in a cool, ventilated place to dry or air-dry until the meat is firm and slightly oily on the surface. During curing and drying, avoid contact with unboiled water and do not expose it to strong sun, so it does not spoil.

The finished salted pork can be refrigerated or hung in a dry, ventilated place. Before eating, soak and wash it in clean water first. It can be steamed and sliced directly, or stir-fried and boiled with vegetables. If it tastes too salty, soak it longer before cooking, or cook it with mild ingredients such as winter melon or radish for a more balanced flavor.