Recommended levels are around 1-2 teaspoons of curing salt per 5 lbs. of meat. While you may enjoy a great cigar when smoking pork belly, what I am talking about here is the other, and I would say main flavoring of great bacon – wood smoke. The type of smoking equipment and type of wood you use will make a difference in the end result.
Hereof,What kind of sauce is used for Chinese braised pork belly?
Chinese Braised Pork Belly. “This dish is called red-cooked pork, or hong shao rou in Mandarin. It’s delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color.
Herein,Can you use pink curing salt on pork belly?
Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online. If you don’t have a smoker, you can cook the pork belly in a 200 degrees F oven until it registers 150 degrees F on a meat thermometer.
Keeping this in consideration,How much pink curing salt per pound of bacon?
ie. 5-pound slab of pork belly for bacon 1.134g per pound of meat 5 x 1.134 = 5.67 grams of pink curing salt for 5 pounds of pork belly I would highly recommend that you get a precision’s digital scales to do this method. (here is a link to a few)
Can you substitute pork shoulder for pork belly?
If you can’t find it, you can use pork shoulder as a substitute; just shred it and discard the fat after braising. Pork and sauce can be made up to 3 days ahead and chilled separately in airtight containers. 279 calories; protein 15g; carbohydrates 15.6g; fat 17g; cholesterol 41.2mg; sodium 1284.5mg.