HOW TO MAKE BACON FROM PORK BELLY

HOW TO MAKE BACON FROM PORK BELLY

Get ready to impress your taste buds and your friends with homemade Bacon from Pork Belly. It's easier (and tastier) than you think!

Cure Time 10

Total Time 10

Servings Slices

Ingredients

1 3-5 pound Pork Belly skin on
Coarse Kosher Salt or Sea Salt (enough to coat the pork belly thoroughly)

Instructions

Rinse the pork belly under cold water and pat it dry with paper towels. Trim any excess fat if desired, but leave the skin on for curing.
Sprinkle a thin layer of salt into a container big enough to hold your pork belly comfortably with some air circulation.
Generously coat all sides of the pork belly with salt. Make sure to cover every surface, including the sides and edges. Place it in the container on top of the layer of salt. Cover the container with aluminum foil, plastic wrap, or its lid to keep it sealed.
Place the container in the refrigerator. Let it cure for 7-10 days, turning the pork belly over every day, draining any accumulated liquid, and coating it in new fresh salt. The curing time can vary depending on the thickness of the pork belly and personal preference for saltiness.
After 7-10 days, the pork belly should feel firm to the touch. This indicates that the curing process is complete. Rinse the pork belly under cold water to remove excess salt. Thoroughly pat it dry with paper towels.
Optional drying. For a traditional touch, you can dry the cured pork belly by placing it on a rack in a cool, well-ventilated place (fridge is ok) for 1-2 days. This step is optional but can enhance the flavour and texture.
Cooking the bacon. Preheat your oven to 200°F (93°C). Place the cured pork belly, skin side up, on a baking sheet lined with aluminum foil. Cook it in the oven until it reaches an internal temperature of 150°F (65°C). This can take several hours depending on the thickness. Start checking for doneness after about 1.5-2 hours and then every 30 minutes after that.
Once cooked, let the pork belly cool to room temperature. Then, transfer to a plate and refrigerate it until firm, which makes it easier to slice.
When the bacon is firm to the touch and ready to slice, I like to remove the skin (save it for another use). Do this by simply sliding a knife between the meat and rind while pulling it back as you do so. Optionally, you can keep the skin on for added texture.
Using a sharp knife, slice the bacon into your desired thickness. Store the sliced bacon in an airtight container in the refrigerator for up to a week or freeze it for longer storage.
To cook the bacon, heat a skillet over medium heat and cook the slices until crispy, turning as needed. You can also try my oven broiling bacon method for a mess free alternative.

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