Put the pork on a cutting board and let it adjust to the room temperature for 20 minutes.
Step - 2
Pour the salt (for curing) in a glass container.
Step - 3
Break the bay leaves into tiny pieces.
Step - 4
Mix the pieces with coriander, black pepper, and 1 tablespoon of salt and grind using mortar and pestle.
Step - 5
Add the paprika and the rest of the salt (for the base) and mix everything well.
Step - 6
Slice the garlic and mix it with the thyme and 1 teaspoon of salt.
Step - 7
Grind the garlic mix.
Step - 8
Cut the pork into four blocks and add them into the glass container with the salt. 8.1 During the whole process, you’ll have to replace the salt (it will get wet) with a dry one.
Step - 9
Blacken the pigskin using a torch and use some hot water to scrape the charred part. You may have to repeat this process 2-3 times.
Step - 10
Roll every piece of pork belly in the salt and place the pigskin down when placing it into the containers.
Step - 11
Cover the containers and let the pork cure for two days in a room with a temperature of 65F or four days in a room with around 40F.
Step - 12
In a couple of days, wash the salt rub under cold water and dry the salo with paper towels.
Step - 13
Place the salo into new, dry containers covered with paper towels and let it mature for 10-14 days.
