Some people aren’t too keen on cooking big cuts of meat like pork neck (also known as pork scotch roast). Its either too large for one or two people or they just find it a bit of a hassle to chop up.
That said, big cuts of meat are often great value, so why not give this delicious salted-pork recipe a go and use it in a variety of dishes? And another plus about this one is you don’t even need an oven!
By curing the pork in salt, it matures nicely and the salt mellows out, enhancing the flavour with a lovely umami taste. My version is slightly less salty, so it’s quite versatile.
If you’re using fresh pork, it’ll keep for about five days after curing, making it really convenient and budget-friendly.
To enjoy, simply slice it as thick or thin as you like, drizzle with a bit of sake, then grill or BBQ it. It’s also fantastic in fried rice or pasta, and works a treat in sautéed dishes, stir-fries, stews or even sandwiches.
Give this adaptable salted-pork a go!
It’s super easy to make— all you need is pork, salt, and some plastic wrap.
Ingredients:
- Pork (about 1.3kg of pork neck/scotch roast)
- 1 tablespoon of salt
- Plastic wrap (enough to wrap the pork tightly)
Method:
- Pat the pork dry with a kitchen towel to remove any moisture.
- Rub the salt all over the pork.
- Wrap the pork tightly in plastic wrap and pop it in the fridge.
You can start eating the pork the next day. The pork will release some moisture, so store it in a plastic bag in the fridge. Each time you take the pork out, drain off any moisture and re-wrap it in fresh plastic wrap before putting it back in the fridge. Since this recipe doesn’t use much salt, aim to eat it all within five days.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @recipescometrue on Instagram and hashtag it #recipescometrue.
Try the salted pork in the recipe below!
I made this dish for dinner a few nights ago. I was a bit worried that I had left the pork salting in the fridge for too long – more than a week but it was delicious and the undergardener wanted me to let you know that he really loved it too.
Thank you for trying out the recipe and for your feedback! It may seem simple and plain, but it’s delicious, isn’t it? The freshness of the pork when making salted-pork can vary, but generally, it should be fine just a bit past a week! It becomes more aged and delicious!