Cured pork

Easily made cured pork, great to use in sandwich, soup, salad or omelette.

1. Cut belly pork into inch wide strips.

2. Marinate with, by weight of pork:

2% salt

6% brown sugar

4% wine

Paprika for colouring

for 2 days in the fridge.

3. Hang up to cure in the fridge for 2 weeks.

4. To use, remove skin, cut into suitable size pieces or cubes, cook in medium hot pan until lightly golden.