48 h
Type of dish: Meats
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Pork belly 1.25 kg
Loin brine mix 0.3 kg
Water 1.667 l
Loin marinade mix 0.004 kg
Water 0.004 l
Elaboration
  • Make a brine: mix the loin brine with water.
  • Soak the bacon into the loin brine for 2 days.
  • Drain the bacon, hanging in a chamber for 1 hour.
  • Marinate the bacon with the loin marinade mix and water (1/1).
  • Let stand for 5 days in a chamber.

PACKAGING AND CONSERVATION

  • Vacuum packed in a refrigerating chamber for 2 months.
  • In a freezing chamber for 6 months.

 

Nutritional information (1 portion)
Fiber 0.0 g
Saturates 33.09 g
Monounsaturated fatty acids 43.1 g
Polyunsaturated fatty acids 15.69 g
Cholesterol 125.4 mg
Calcium 13.2 mg
Iron 1.98 mg
Zinc 3.3 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 3.3 ug
Salt (Sodium) 1496.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.