The procedure detailed outlines the preparation of a specific cut of pork, encased in cured pork belly, utilizing heat to transform the raw ingredients into a palatable dish. This culinary technique involves selecting a lean portion of the animal, enveloping it in strips of cured meat, and applying heat through various methods like baking, pan-frying, or grilling. The primary objective is to cook the pork to a safe internal temperature while rendering the surrounding cured pork to a crisp texture.
This cooking method benefits from the inherent qualities of the cured pork, which imparts flavor and moisture to the often-lean pork fillet. The fat content of the cured pork bastes the fillet during the cooking process, preventing it from drying out. Historically, using cured pork to enhance leaner cuts was a common practice to improve palatability and preservation. The rendered fat also contributes a desirable smoky or savory flavor profile, elevating the overall taste of the dish.
