I smoked a pork belly and my wife didn't care for it initially. However, after it sat in the refrigerator overnight, she thought it improved substantially if she dipped each bite in a bit of soy sauce. Which rang a bell. Bill aka Wino talked about using soy sauce to brine turkey last year.
To quote:
wino wrote:
And I am thinking that something on this line would do for a pork shoulder or pork belly that I was going to smoke. There was a bit of discussion concerning the amount of salt content depending on the dilution of the soy sauce, but since I'm after taste, not math, I will likely follow Wino's suggestion of 1:4 for soy sauce to water ratio, maybe up to 1:3, but no more than that, because I respect his taste buds.
Since I am, by nature, lazy and the pork belly or shoulder is usually a bit thick, running 2 or 3 kilos, I will likely brine it overnight in the fridge, going for a 10 to 12 hour brine. So lower salt over a long period of time is less likely to end up as one of those fiasco's I occasionally indulge in.
