Three Day Cured Sweet Heritage Pork

This recipe comes from Danny, a long time customer, adventurous cook & charcutier. We love hearing about the different recipes and technique you use. Share them with us and we’ll share them here!

“Those who like bacon will like this!”


  • 2 lbs Heritage Pork (from fresh ham or shoulder on the portion with at least 1/2 inch thick fat)
  • 4 Tbs sugar
  • 2 Tbs Morton Tender Quick home meat cure
  • 2 Tbs VSOP Remy Martin (or your favorite VSOP cognac)
  • 2 tsp cooking oil
  • 1/2 cup water


For Marinade

1. Combine the sugar and Morton Tender Quick in a bowl; mix well, set aside
2. Cut the pork into 2 1/2 X 2 inch wide and 3/8 inch thick pieces. Wipe each piece dry with paper towel
3. Drizzle the cognac onto the pork pieces; mix well
4. Sprinkle about 1/2 tsp of the sugar mixture on each pork piece (both sides); Repeat to use all the sugar mixture
5. Stack the pork pieces together and place in a sealable plastic bag. Refrigerate for 3 days
6. After 3 days, cook or freeze for later use

To Cook
1. Place the oil in a large frying pan over medium high heat
2. By batches, fry the pork pieces for 30 seconds to brown and sear each piece. Use a pair of tongs to turn the pieces over and cook for another 30 seconds or until the pork pieces are nicely browned and the edges slightly charred
3. Return all the pork pieces into the frying pan
4. Increase the heat to high then pour 1/2 cup water into the pan with the pork
5. Boil then lower the heat to medium; cover and cook for 10 to 12 minutes (or longer for tougher cut of meat)
6. Remove the cover and let the water evaporate, about 3 minutes
7. Continue frying the pork pieces, rearrange them a few times to ensure even cooking, about 10 minutes more, adjust the heat as necessary.
8. Serve with rice