I’ve been wanting to try making a basic salt pork recipe for a while now. I’ve had a real craving to cook some classic french dishes like Cassoulet and Petit Salé aux lentils but that is hard to do without the star ingredient, petit salé. Petit salé is a very basic French dry cure salt pork, cured with Sel Aromatise and generally soaked before use, As with the Sel Aromatise recipe posted earlier in the week, this recipe is an adaptation of one of Lindy Wildsmith’s. I’ve made a few tweaks to the recipe to save time and cut out the soaking stage, the most important of these is reducing the salt content substantially. I’ve also used a pinch of Prague powder to ensure that the meat retains its lovely bacon pink colour when cooked. This results in a beautiful, delicately spiced piece of pork that is equally at home in a soup, stew, or used to enhance the flavour of side dishes. It’s particularly good in my basic gumbo recipe that I’ll be writing about in a few weeks.
The pork I used for this was a tasty bit of belly that came from the Sillfield farm shop in Borough Market and came with thick creamy layers of tasty tasty fat on it (as well as quite a lot of hair. It’s strange starting a recipe by shaving your meat. I should do a post on porcine grooming at some point!)
Jon’s Petit Salé
700g pork belly, rind on.
30g sel aromatise
2g Prague powder #1
2 bay leaves, crumbled
1g juniper berries, crushed.
The recipe for this,like most other bacons is incredibly simple so forgive me if the below recipe is slightly shorter than usual. It’s simply a case of some basic preparation then having the patience to wait until its ready. If however, you are confused by anything, I’d recommend casting an eye over my previous cured pork posts.
Take your piece of meat and trim off any loose bits of fat. A square or rectangular piece of petit salé is easier to cut than a misshapen piece. If your meat is hairy, you can shave it or use a lighter to burn off the excess hair.
Take your pork and place it in a freezer bag. Next combine your seasoning ingredients and rub them thoroughly into the meat. It makes sense to do this when it’s already in the bag as that way you won’t lose any seasoning. You want to aim for about 80% of your cure rubbed into the meaty sides and maybe 20% on the skin. My skin piece came from the butcher with the skin scored for roasting so I was able to work more cure in that way.
Wrap your meat in the bag and place in the fridge to cure, turning occasionally and rubbing the meat through the bag to work the salt and seasonings in. After about a week, take your meat out of the bag and place on a rack to dry. Place it back in the fridge and leave for another week to dry out by the end of which you’ll have petit salé ready to go. As I mentioned earlier, this is great in cassoulet, gumbo, or with lentils. You can also use it in place of ordinary bacon and the taste of it is just great; slightly spiced, salty and deeply porky.