Sweet cured pork

    3 days 25 min

    This recipe makes a cured pork that's very similar to a sweetened ham or bacon. Once you've made homemade sweet cured pork, you'll never go back.

    2 people made this

    Serves: 10 

    • 2kg boneless pork shoulder
    • 500g dark brown soft sugar
    • 3 tablespoons seasoned salt
    • 1 tablespoon garlic salt
    • 1 tablespoon ground black pepper
    • 1 teaspoon all purpose curing salt
    • 2 tablespoons cooking oil

    Prep:15min  ›  Cook:10min  ›  Extra time:3days marinating  ›  Ready in:3days25min 

    1. Cut the pork into thin slices measuring about 10cm square; smaller pieces are fine.
    2. Stir the dark brown soft sugar, seasoned salt, garlic salt, pepper and curing salt together in a bowl; sprinkle each of the slices of pork with the mixture. Lay the pork slices flat in a large container with a lid. Let sit in the refrigerator 3 to 4 days before using.
    3. Combine the desired amount of the pork with enough water to cover in a large non-stick frying pan and bring to the boil for about 5 minutes. Drain and discard the water. Dry the pan completely.
    4. Heat the oil in the frying pan over medium heat; fry the pork slices in the hot oil until lightly browned, 1 to 2 minutes per side.

    Curing salt

    Can be found online or in speciality shops.

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