1 (flush) teaspoon pink salt (sodium
nitrite) - optional,
4 cloves garlic finely crushed,
1 teaspoon freshly ground black pepper,
1 teaspoon dried red chilli flakes,
2
tablespoons freshly cut coriander leaves,
3
bay / kaffir lime leaves,
Soaked hickory
chips / fruit tree cuttings or leaves for smoking,
Covered barbecue
or smoker for smoking the pork, large plastic container and
1 large Ziploc (or
similar) plastic bag.
Please note that all spoonful measures are flush spoonfuls.
Method:
The use of pink salt (sodium
nitrite) is optional
and it will keep the meat colour pink. You may or may
not use it. You may or may not remove the skin from the
pork belly.
Mix the coarse salt, sugar and
pink salt well together in a bowl. Rub well into the
pork, including the sides.
Mix the crushed garlic, ground
black pepper, red chilli flakes, chopped coriander
leaves and torn bay or kaffir leaves well together in a
bowl.
Rub the crushed garlic
and other spices well into the pork belly or loin,
including the sides.
Put the pork belly or
loin gently into the Ziploc bag. Add the remaining
mixture from the bowls into the Ziploc bag. Make sure
that the pork is evenly coated and that the bag is
Ziploc'ed airtight.
Put the Ziploc bag into a
plastic container with air tight cover. Place in fridge
in a mid level position. Daily, turn the Ziploc bag
upside down making sure that the pork is evenly coated
with the salt and spice mixture.
After ten days, remove
the pork from the Ziploc bag, wash under running cold
water and soak in cold water for 30 minutes, to remove
as much salt as possible away from the meat. Wash again
under cold running water and pat dry with kitchen towel
paper.
Pat dry the pork and put
aside. Get the barbecue or smoker ready for the smoking
of the pork. Use hickory chips or fruit tree branches /
leaves to generate the smoke. Use a water smoker to
prevent the meat from drying. If you are smoking within
a covered barbecue, place a container of water within
the barbecue to keep the meat moist. Smoke for 5 to 6
hours or until the meat is smoked to your preference.
Use a meat thermometer to check that the pork is cooked
inside. The thermometer should read at least 65 degrees
C for the pork to be adequately cooked. Note: use a
special cast iron box in your covered barbecue to
contain the soaked hickory chips / fruit tree cuttings,
and
Enjoy the smoked pork /
porc boucané in rougailles.
Copyright
Notice: Please be advised that permission is granted to viewers of these recipe
pages to print recipes only for their own personal use. Permission is not given
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for promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe. Information
contained in this homepage is given as supplied and in good faith. No
responsibility is taken for any losses or misgivings which may arise from the
use of any supplied information. Results are very dependent upon cooking skills
and as such, we cannot guarantee perfect results from the use of our recipes for
everyone. We welcome emails bringing to our attention any inaccuracies or
suggestions for improvement.
