Butcher Bacon Recipe

Prep the slab

Pat the pork belly slab dry with paper towels. Place it on a cutting board skin-side down (if skin is present) and trim any excessively thick rind or awkward edges so the slab lays flat.

Season the meat

In a small bowl combine kosher salt, brown sugar, cracked black pepper, smoked paprika, and garlic powder. Rub the mixture evenly over both sides of the pork belly, using all the rub so both top and bottom are seasoned. Let the seasoned slab sit uncovered on a rack in the refrigerator for 30–60 minutes to allow the flavors to penetrate and the surface to dry slightly (this helps create a better crust).

Bring to room temperature

Remove the slab from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature; this promotes even cooking.

Cook the slab

Preheat your oven to 325°F (160°C). Place the pork belly on a wire rack set in a rimmed baking sheet to catch drips. Roast for 45–65 minutes, depending on thickness, until the internal temperature reaches 145–155°F (63–68°C) and the fat has rendered but the slab still has some tenderness. If you prefer crispier top, finish with a 450°F (230°C) blast for 5–7 minutes, watching carefully to avoid burning.

Make the hot honey

While the pork belly is roasting, combine honey, red pepper flakes, sambal oelek, apple cider vinegar, water, and salt in a small saucepan. Warm gently over medium-low heat, stirring frequently, until the honey thins slightly and the flakes and chili paste have infused the honey, about 3–5 minutes. Do not boil; just keep it at a gentle simmer. Taste and adjust heat or acidity — add more red pepper flakes or a pinch more sambal for more heat, or an extra 1/2 tsp vinegar to brighten. Keep warm on the lowest burner setting.

Strain (optional)

If you prefer a smooth finishing honey, pour the mixture through a fine-mesh sieve into a heatproof bowl to remove the pepper flakes and any seeds, pressing to extract as much liquid as possible. Otherwise, leave the flakes in for texture and visual interest.

Char the rosemary

Just before the pork belly is ready, heat a small cast-iron skillet or grill pan over high heat. Lightly brush rosemary sprigs with the neutral oil. Place rosemary in the hot pan and press down, charring each side 10–20 seconds until the tips are blackened and aromatic. If using wood chips and an outdoor grill, soak chips briefly and create a small foil packet with holes; place on coals or over a gas burner to produce smoke and quickly wave the rosemary through the smoke for extra aroma.

Rest the bacon

When the pork belly reaches the target temperature, remove it from the oven and let it rest on its rack for 8–10 minutes. Resting allows juices to redistribute and makes slicing cleaner.

Slice and glaze

Using a sharp chef’s knife, slice the slab into 1/4–1/2 inch thick pieces (or thicker for thick-cut butcher bacon). Arrange slices on a serving board or platter. Brush the warm hot honey generously over the top of each slice so it glazes the surface.

Finish with charred rosemary and seasoning

Break the charred rosemary sprigs into 1–2 inch pieces and scatter over the glazed bacon for bursts of smoky herb aroma. Sprinkle freshly ground black pepper and flaky sea salt to taste. If you reserved any unstrained hot honey, drizzle a little more over the plated bacon for shine.

Serve

Serve the butcher bacon warm or at room temperature as an appetizer, sandwich component, or alongside eggs. Leftovers can be refrigerated in an airtight container for up to 4 days and reheated gently in a skillet.