Házi Abárolt Szalonna - (Hungarian Paprika Bacon)

pork belly

🥗Healthier: turkey bacon

💰Cheaper: pork shoulder

Turkey bacon is lower in fat, while pork shoulder is more affordable.

cure salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt is less processed, while table salt is often cheaper.

smoke chips

🥗Healthier: herbs for seasoning

💰Cheaper: liquid smoke

Herbs add flavor without calories, while liquid smoke is more accessible.

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper blend

White pepper offers a milder flavor, while blends can be cost-effective.

Place the raw pork belly into a pot for braising.

Add 1 whole head of garlic, 1.5 teaspoons of black peppercorns, and 1 quartered onion to the pot.

Top the ingredients with enough water to cover the belly by about half an inch.

Turn the heat to high and bring the water to a simmer.

Once simmering, reduce the heat to low and let it braise for about 2 hours.

After 2 hours, remove the pork belly from the pot and let it rest for about 5 minutes.

While the pork belly is still hot, smear a generous portion of garlic puree over it.

Coat the top of the pork belly with sweet paprika and spicy paprika, pressing down slightly as you go.

Sprinkle some paprika onto parchment paper and place the pork belly skin side down on it.

Wrap the seasoned pork belly and place it skin side down on a couple of dishes.

Put a couple of cans on top to press it down and refrigerate for 24 hours.

After 24 hours, remove the weights and unwrap the pork belly.

Slice the pork belly into thin slices, noting the lighter color from the gentle cooking process.

Cooking Techniques

Equipment Needed

Spice Level: