The present invent relates to a pork curing method which can improve satisfaction and preference of consumers by penetrating and diffusing a curing agent into pork uniformly and efficiently, thereby promoting a curing process, improving flavor and taste of pork, softening meat quality of pork, preventing spoilage of pork during a distribution process, and maintaining color of pork, and a cured pork manufactured thereby. The pork curing method comprises: a pork preparing step of preparing pork that is saddle or tenderloin； a fine cutting step of removing fat of the prepared pork and finely cutting the fat-removed pork to a thickness of 0.5 to 3 cm； a forming step of forming the finely cut pork in a predetermined shape to manufacture a formed material； a curing agent ingredient preparing step of sorting and washing onion, apple, garlic and ginger to prepare curing agent ingredients； a curing agent preparing step of mixing sterilized milk, Worcester sauce, clear strained rice wine, a Japanese apricot undiluted enzyme solution, pepper powder, salt and apple enzyme with the prepared onion, apple, garlic and ginger, and grinding the mixture to prepare a curing agent； a curing agent aging step of aging the prepared curing agent at 1 to 5°；C for 20 to 30 hours； a mixing step of mixing 100 parts by weight of the formed material with 5 to 10 parts by weight of the aged curing agent to prepare a mixture； a vacuum packing step of vacuum-adsorbing the mixture to pack the same； and a low temperature aging step of low temperature-aging the vacuum-packed mixture.COPYRIGHT KIPO 2019본 발명은 돈육의 내부에 균일하고 효율적으로 침투확산시켜 염지를 촉진시키면서 돈육의 풍미를 향상시키고 육질을 부드럽게 할 뿐 아니라 유통과정 중 부패를 방지하고 돈육색상을 유지하여 소비자의 만족도 및 선호도를 향상시킬 수 있는 돈육 염지방법 및 이로 제조된 염지돈육에 관한 것이다.본 발명은 등심이나 안심인 돈육을 준비하는 돈육준비단계와, 상기 준비된 돈육의 비계를 제거하고 0.5 내지 3cm 두께로 세절하는 세절단계와, 상기 세절된 돈육을 일정한 형상으로 성형하여 성형물로 제조하는 성형단계와, 양파, 사과, 마늘, 생강을 선별한 후 세척하여 준비하는 염지제재료준비단계와, 상기 준비된 양파, 사과, 마늘, 생강에 멸균우유, 우스터소스, 청주, 매실원액 효소, 후추분말, 소금, 사과효소를 혼합한 후 분쇄하여 염지제를
