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Spiced Cured Pork | Endui

Cured Spicy Pork or Endui with Dried Herbs

Cured Spicy Pork or Haitian Enduie - my own version.
5 from 2 votes
Prep Time 30 mins
Total Time 30 mins
Course Condiment
Cuisine Caribbean
Servings 20 meals
Calories 3492 kcal


For the Cured Pork or Endui with Dried Herbs

  • 1 to 1 ¼ pound fresh pork belly cut ½ to 1-inch pieces
  • 1 ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoon Italian seasoning
  • 1/2 teaspoon crushed hot red pepper or chili powder
  • 2 tablespoon seasoning salt
  • 2-3 tbsp fresh lemon juice or sour orange juice
  • ¼ cup plus 2 tablespoon olive oil


  • For the Cured Pork or Endui with Dried Herbs
  • In a bowl, mix all ingredients and transfer to a prepared and sanitized jar with a tight lid. Store in refrigerator. Before using let the mixture marinate about 2 to 3 days before use.


  • This is a type of condiment that can be used to flavor, bean puree, rice and beans, cornmeal and beans, and many more dishes.
Substitution: use Cajun seasoning instead of seasoning salt and omit the crushed hot red pepper or chili powder.


Calories: 3492kcalCarbohydrates: 20gProtein: 56gFat: 356gSaturated Fat: 117gCholesterol: 408mgSodium: 14160mgPotassium: 1396mgFiber: 8gSugar: 2gVitamin A: 612IUVitamin C: 26mgCalcium: 295mgIron: 9mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword condiments, cured pork, noubess seasoning, pork recipes
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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