Sated pork belly

480 h

Temperature: Hot

Additional culinary preparation: Garnishes

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Pork belly 0.5 kg

Nitrifying salt 1.25 g

Coarse salt 1.0 kg

Elaboration

Prepare a mixture of nitrifying salt and 2 kilos of coarse salt.Rub the pieces with the mixture and put them into a suitable container of plastic or stainless steel. Leave them at 8 ºC for two hours.
Afterwards, cover with the coarse salt as required. Keep at a maximum temperature of 8 ºC and keep away from the light or air during the time required according to the weight of the pieces.( 1 day per kilo of each piece ) .
Later, hang and let them dry at 9 /11 ºC and 75 /80 % of humidity for about 20 days.

Nutritional information (1 portion)

Energy

412.72

kcal

Carbohydrates

0.0

Proteins

11.0

Lipids

41.01

Sugars 0.0 g

Salt (Sodium) 78298.4 mg

Folic acid 1.32 ug

Vitamin C 0.0 g

Vitamin A 0.0 ug

Zinc 1.32 mg

Iron 0.79 mg

Calcium 5.28 mg

Cholesterol 50.16 mg

Polyunsaturated fatty acids 6.27 g

Monounsaturated fatty acids 17.24 g

Saturates 13.24 g

Fiber 0.0 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

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