My paternal grandfather was always excited when we spent our summer vacation with him in Goa. He would slaughter one of his pigs that he raised. Some of the meat set aside to be salted, so that we could carry and enjoy in Mumbai. We would return home laden with sweet, savoury delights and heart warming memories. Unfortunately, my paternal grandmother passed away at a young age of 55 years when I was a year old. She was extremely hardworking, strong and a mother of seven boys. I missed learning so much from her. Just a little about my grandmother in case you are wondering since I never write about her. Back in Mumbai, my mother kept the salted meat in an earthen pot. During the monsoon season, she prepared delicious dishes with the meat. The salt while preserving the pork, enhanced it and flavoured the overall taste of the dishes. Nostalgic, one that still makes my tastebuds jump for joy!
Before refrigeration, salt was used to cure and preserve meat. Foods with high water content are susceptible to spoilage by the microorganisms that multiply and grow rapidly in the presence of water. Salt is used to draw out moisture both from the cells of foods and microorganisms in a process known as osmosis. Thus, preserving the foods and increasing shelf life.
An age-old Goan tradition of preserving pork was with salt. Boneless belly pieces were scored one-inch apart, lengthwise and breadthwise all the way down, but not through the skin. Then, liberally salted and kept under weight in a basket for days. Any water drawn out is discarded to inhibit bacterial growth. Besides salting, my mother-in-law also applies turmeric powder and later, dries the meat in the sun. I have used the dehydrator instead, with the meat frozen when sufficiently dried to be savoured for a rainy day.
Before refrigeration, salt was used to cure and preserve meat. Foods with high water content are susceptible to spoilage by the microorganisms that multiply and grow rapidly in the presence of water. Salt is used to draw out moisture both from the cells of foods and microorganisms in a process known as osmosis. Thus, preserving the foods and increasing shelf life.
An age-old Goan tradition of preserving pork was with salt. Boneless belly pieces were scored one-inch apart, lengthwise and breadthwise all the way down, but not through the skin. Then, liberally salted and kept under weight in a basket for days. Any water drawn out is discarded to inhibit bacterial growth. Besides salting, my mother-in-law also applies turmeric powder and later, dries the meat in the sun. I have used the dehydrator instead, with the meat frozen when sufficiently dried to be savoured for a rainy day.
Salted Pork (Goan Style)
(Yields 1 kg)
Ingredients:
1 kg 300 grams boneless pork belly
3 tablespoons kosher coarse salt
Method:
Try to use a whole piece of belly. We shop at Costco store where strips of belly pieces are available, which were salted.
Do not wash the belly. Score it lengthwise and breadthwise an inch apart all the way down, but not through the skin.
Liberally salt the belly and place in a basket or an earthenware pot with heavy weight over the meat to draw out moisture. I used the salad spinner and mortar pestle on top of a plastic plate to weigh the pork down. Place in the refrigerator for 7 days moving the belly around once a day ensuring to discard any drawn out liquid.
After a week, dry the belly in a dehydrator turning every hour. If pieces are used, move racks up and down. It took around four hours to dry. Alternatively, they can be dried for a longer time in the dehydrator depending on the level of dryness preferred, even in the sun if you don’t have a dehydrator.
Place dried salted pork in food safe plastic bag and freeze.
To use salted pork, if belly is whole, cut into strips then, cubes. Soak in hot water, changing every 30 minutes for two hours. Amount of salt used was perfect and even after changing the water as indicated, the meat pieces were tasty enough when cooked in a dish.
(Yields 1 kg)
Ingredients:
1 kg 300 grams boneless pork belly
3 tablespoons kosher coarse salt
Method:
Try to use a whole piece of belly. We shop at Costco store where strips of belly pieces are available, which were salted.
Do not wash the belly. Score it lengthwise and breadthwise an inch apart all the way down, but not through the skin.
Liberally salt the belly and place in a basket or an earthenware pot with heavy weight over the meat to draw out moisture. I used the salad spinner and mortar pestle on top of a plastic plate to weigh the pork down. Place in the refrigerator for 7 days moving the belly around once a day ensuring to discard any drawn out liquid.
After a week, dry the belly in a dehydrator turning every hour. If pieces are used, move racks up and down. It took around four hours to dry. Alternatively, they can be dried for a longer time in the dehydrator depending on the level of dryness preferred, even in the sun if you don’t have a dehydrator.
Place dried salted pork in food safe plastic bag and freeze.
To use salted pork, if belly is whole, cut into strips then, cubes. Soak in hot water, changing every 30 minutes for two hours. Amount of salt used was perfect and even after changing the water as indicated, the meat pieces were tasty enough when cooked in a dish.
