Ingredients
-
1
-
1/3
-
1
-
3/4
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Combine Sugar, Salt and Red Beet Powder in a Small Bowl. |
|
2
Done
|
Liberally Rub the Pork With the Curing Mixture and Place in a Container or Zip Top Bag Large Enough to Hold Everything Together. |
|
3
Done
|
Add Whatever Is Left of the Sugar, Salt, and Red Beet Powder and Refrigerate For Two Days. |
|
4
Done
|
After the Second Day, the Cured Pork Can Be Either Pan-Fried or Grilled. |
|
5
Done
|
When Pan-Frying, Heat the Oil in a Large Pan Over Medium-to-High Heat. |
|
6
Done
|
Pan-Fry the Pork Slices For Two to Three Minutes on Each Side, Until Cooked Through and Browned. |
|
7
Done
|
Transfer to a Plate and Continue Frying the Remaining Pork Slices. |
|
8
Done
|
When Grilling, Grill the Pork Slices For Two to Three Minutes on Each Side, Until Nicely Charred. |
