Equipment
Ingredients
Cure Mixture
- 4 bay leaf, crumbled
- 3 g coriander seeds
- 3 g juniper berries
- 60 g salt, coarse
- 30 g light brown sugar
Main
- 2000 g pork belly
Nutrition (per serving)
Method
Place the bay leaves, coriander seeds, juniper berries, salt, and brown sugar into a blender.
Process the spice and salt mixture until it forms a fine powder.
Rub the powder mixture thoroughly over all surfaces of the pork belly, ensuring even coverage.
Transfer the pork belly to a plastic container and refrigerate at 4°C (39°F) for 5 days.
Turn the pork belly over once every 24 hours, rubbing any liquid that has collected back into the meat.
Remove the pork from the container and rinse under cold running water to remove excess salt.
Pat the meat completely dry using paper towels.
Wrap the dried pork belly tightly in muslin cloth.
Refrigerate the wrapped pork for an additional 3 days to finish the drying process.
Chef's Notes
- For optimal flavor and texture, use high-quality, fresh pork belly with a good ratio of fat to meat.
- Ensure the spice mixture is ground very finely to adhere evenly to the pork and penetrate effectively.
- The curing process relies on osmosis; make sure the pork belly is fully surrounded by the cure and any accumulated liquid is redistributed to maintain contact.
- Proper drying after rinsing is critical to prevent spoilage and achieve the desired texture for bacon or other preparations.
- Consider adding other aromatics like black peppercorns or a pinch of smoked paprika to the cure mixture for added complexity.
Storage
Refrigerator: 2 weeks — Keep wrapped in parchment or muslin.
Freezer: 3 months — Slice before freezing for easier use.
Reheating: Slice thinly and fry in a pan over medium heat until the fat renders and edges are crisp.
