Directions:
- Combine sugar, salt and red beet powder in a small bowl.
- Liberally rub the pork with the curing mixture and place in a container or zip top bag large enough to hold everything together.
- Add whatever is left of the sugar, salt, and red beet powder and refrigerate for two days.
- After the second day, the cured pork can be either pan-fried or grilled.
- When pan-frying, heat the oil in a large pan over medium-to-high heat.
- Pan-fry the pork slices for two to three minutes on each side, until cooked through and browned.
- Transfer to a plate and continue frying the remaining pork slices.
- When grilling, grill the pork slices for two to three minutes on each side, until nicely charred.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.13 Kcal (608 kJ) | ||
| Calories from fat | 61.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 10% | |
|---|---|---|---|
| Cholesterol | 45.35mg | 15% | |
| Sodium | 1212.28mg | 51% | |
| Potassium | 257.75mg | 5% | |
| Total Carbs | 6.64g | 2% | |
| Sugars | 6.49g | 26% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 14.37g | 29% | |
| Iron | 0.8mg | 4% | |
| Calcium | 11.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 165.29 Kcal (692 kJ) | ||
| Calories from fat | 69.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 10% | |
|---|---|---|---|
| Cholesterol | 51.65mg | 15% | |
| Sodium | 1380.66mg | 51% | |
| Potassium | 293.55mg | 5% | |
| Total Carbs | 7.56g | 2% | |
| Sugars | 7.39g | 26% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 16.36g | 29% | |
| Iron | 0.9mg | 4% | |
| Calcium | 13mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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