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Thanksgiving


2 lbs pork belly, without the skin
3 cups coarse sea salt
2/3 cup light brown sugar
3 tsp black peppercorns
2 tsp whole coriander
2 garlic cloves

I start off with the pork belly without the skin � it�s just a personal preference. You can leave the skin on if you�d like.

First, wash and dry off the pork belly. Combine all of the other ingredients in a bowl. Place pork belly in a non-reactive container. Rub with a portion of the salt mixture until thoroughly coated. Cover with plastic wrap and weight down with something � tomato cans, a serving dish, whatever works.

After 24 hours, the pork belly will have released some liquid. Pour off this liquid. Rub all sides again with the salt mixture, recover, and weight. Repeat this process for five days.

At the end of five days, rinse and remove excess salt from the bacon, dry and wrap in cheesecloth. It can be stored in the refrigerator and is good for up to a month.

Unrated