4 ms·
We do that. While it's good, it's not as good as cured meats, where spices have had the time to soak in, the surface saltiness only stay for a few bites. I'd tr
by avereveard 5y ago
We do that. While it's good, it's not as good as cured meats, where spices have had the time to soak in, the surface saltiness only stay for a few bites. I'd try marinating it, but I'm unsure about possible health risk in leaving opened raw pork in unprotected air for any amount of time.
- harpersealtako 5y agoThe solution is to braise it (e.g. red braised pork belly) until it becomes tender enough to melt in your mouth. Usually you add some soy sauce and spices to the braising liquid to give it the saltiness and flavor.