Pork Saramura

Ingredients

• 2 kg of pork, cut into pieces
• 3 tablespoons of salt
• 2 tablespoons of black pepper
• 1 tablespoon of cayenne pepper
• 1 tablespoon of table salt
• 1 tablespoon of wine vinegar
• 2 tablespoons of olive oil
• 1/2 liter of water
• 2 onions, sliced
• 2 cloves of garlic, sliced
• 1 sprinkle of red pepper flakes
• 1 bay leaf

Method

1. In a small pot, mix the salt, black pepper, cayenne pepper, table salt, wine vinegar, olive oil, water, garlic, and red pepper flakes. Add the sliced onions and bay leaf.
2. Bring the mixture to a boil and then add the pork pieces.
3. Cook over medium heat for 2 hours, checking occasionally to ensure the water does not evaporate.
4. Once cooked, let the pork pieces cool.
5. Pack the pork pieces into water-proof containers and brine them with the prepared solution.
6. Close the containers and let them ferment for 2-3 weeks before consumption.