Salt cured pork v1.0

• Makes enough for 1 classic tomato sauce

• Mostly made for tomato sauce, but also delightful in most stews or noodle dishes
• This keeps for a year in the fridge, should be rinsed, dried and cut into cubes before used

• 300g salt
• 80g sugar
• 5kg boneless pork belly, chopped into cm slices

1. Combine salt and sugar
2. Rub pork belly with mixture
3. Layer in a bowl, leave for 48 hours