{"id":59,"date":"2008-02-29T17:17:59","date_gmt":"2008-02-29T17:17:59","guid":{"rendered":"http:\/\/www.curdhome.co.uk\/recipes\/?p=59"},"modified":"2008-02-29T17:17:59","modified_gmt":"2008-02-29T17:17:59","slug":"petit-sale","status":"publish","type":"post","link":"https:\/\/www.curdhome.co.uk\/recipes\/?p=59","title":{"rendered":"Petit Sal\u00e9"},"content":{"rendered":"<p class=\"bodytext\"> This is not a recipe to eat but a recipe to make a facsimile of a French ingredient &#8211; lightly salted belly pork. The result is something milder and more pork-like than green streaky bacon, which is probably the closest regularly available (in the UK) substitute. Once cured, it is used in a variety of traditional French dishes such as <cite>Cassoulet<\/cite> and <cite>Petit Sal\u00e9 aux Lentilles<\/cite> .<\/p>\n<div class=\"recipePlanning\">\n<h2 class=\"recipe\">Planning<\/h2>\n<table class=\"recipeTiming\">\n<tr>\n<td class=\"recipeTimingTitle\">serves:<\/td>\n<td class=\"recipeTimingData\">depends<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">preparation time:<\/td>\n<td class=\"recipeTimingData\">7 days<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">cooking time:<\/td>\n<td class=\"recipeTimingData\">n\/a<\/td>\n<\/tr>\n<\/table>\n<\/div>\n<div class=\"recipeIngredients\">\n<h2 class=\"recipe\">Ingredients<\/h2>\n<ul class=\"ingredients\">\n<li>30g caster sugar<\/li>\n<li>5g sodium nitrite (optional &#8211; cosmetic)<\/li>\n<li>15g juniper berries<\/li>\n<li>8 allspice berries<\/li>\n<li>1 tsp peppercorns<\/li>\n<li>1 tsp dried oregano<\/li>\n<li>6 cloves<\/li>\n<li>5 dried bay leaves<\/li>\n<li>500g salt<\/li>\n<li>2 kg belly pork<\/li>\n<\/ul>\n<\/div>\n<div class=\"recipeMethod\">\n<h2 class=\"recipe\">Method<\/h2>\n<p class=\"bodytext\"> Sterilize your hands, the work surface and a container (large enough to hold your pork) before proceeding. (Apparently, Milton Fluid works nicely.)<\/p>\n<p class=\"bodytext\"> Put everything down to but not including the salt into a spice grinder or food processor and blitz it all together to a powder. If you started in a spice grinder, transfer now to a food processot, add the salt and blitz for another 30 seconds. You now have <cite>Sel Aromatis\u00e9<\/cite> .<\/p>\n<p class=\"bodytext\"> Cover the bottom of your sterilized container with a layer of the <cite>Sel Aromatis\u00e9<\/cite> . Rub as much <cite>Sel Aromatis\u00e9<\/cite> into the piece of pork belly as you can then place it skin-side on top of the layer of <cite>Sel Aromatis\u00e9<\/cite> in the container. Pour the remaining <cite>Sel Aromatis\u00e9<\/cite> over it and cover with a lid or cling film. Refrigerate for 7 days then rinse and soak in clean, cold water for 24 hours to desalinate. Change the water 4 times.<\/p>\n<p class=\"bodytext\"> Refrigerated, it will apparently keep for about 2 weeks but personally, I&#8217;d set about making a cassoulet almost immediately (assuming, of course, that I also had some <cite>Duck Confit<\/cite> ).<\/p>\n<\/div>\n<p class=\"bodytext\"> <a href=\"pdf\/PetitSale.pdf\" type=\"application\/pdf\"><br \/>\nGet a pdf version of this recipe<br \/>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is not a recipe to eat but a recipe to make a facsimile of a French ingredient &#8211; lightly salted belly pork. The result is something milder and more pork-like than green streaky bacon, which is probably the closest<span class=\"ellipsis\">&hellip;<\/span><\/p>\n<div class=\"read-more\"><a href=\"https:\/\/www.curdhome.co.uk\/recipes\/?p=59\">Read more &#8250;<\/a><\/div>\n<p><!-- end of .read-more --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":""},"categories":[8],"tags":[19],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1bxnG-X","_links":{"self":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/59"}],"collection":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=59"}],"version-history":[{"count":0,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/59\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=59"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=59"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=59"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}