House Cured Pork Belly Recipe

Prepare the cure

In a bowl combine the kosher salt, granulated sugar and pink curing salt. Stir until evenly mixed. Add black pepper, crushed bay leaves, juniper berries, crushed coriander seed, garlic powder and thyme; mix thoroughly to distribute the aromatics throughout the dry cure.

Trim and score

Pat the pork belly dry with paper towels. Trim any excessively long edges or thin flaps so the piece is as even in thickness as possible (this promotes uniform curing). If the skin is on and you plan to crisp it, leave it; otherwise remove the skin. Lightly score the fat side in a shallow crosshatch (do not cut into meat).

Apply the cure

Rub the entire surface of the pork belly — all sides, including edges — with the dry cure mixture, pressing so the cure adheres. Use all of the cure mixture so the meat is evenly covered. Place the belly into a non-reactive container (glass or food-safe plastic) or in a resealable heavy-duty plastic bag. Press out excess air if using a bag and seal.

Weight & refrigerate

Place the container on a rimmed tray and weigh the pork belly with a smaller tray or a few heavy cans to keep the cure pressed against the meat (this improves contact). Refrigerate for 5–7 days. Turn and massage the belly daily: flip it over and redistribute the liquid that accumulates so the cure re-coats the surfaces. The pork is sufficiently cured when it feels firmer and the interior has taken on a slight pink hue from the curing salt.

Rinse and dry

After 5–7 days remove the pork belly from the cure and discard the used cure. Rinse thoroughly under cold running water to remove excess salt and surface spices (about 1–2 minutes). If desired, do a short final rinse in a 2-tablespoon apple cider vinegar plus cold water bath to neutralize surface salt; then rinse again with cold water. Pat the belly very dry with paper towels.

Air-dry (optional)

For best texture and to develop a pellicle for smoking or roasting, place the rinsed and dried belly on a wire rack over a sheet tray and refrigerate, uncovered, for 8–24 hours. This evaporative dry period firms the surface and helps browning.

Cook or smoke

Choose your finish: (A) Roast: Preheat oven to 275°C (135°C) for low slow roast? (Note: correct oven temp is 275°F (135°C)). Place belly fat-side up on a rack in a roasting pan and roast at 275°F (135°C) until internal temperature reaches 145–150°F (63–66°C), about 1.5–2 hours depending on thickness; finish under high broil or at 450°F (230°C) for 10–15 minutes to crisp the top, watching closely. (B) Smoke: Preheat smoker to 225°F (107°C) and smoke until internal temperature is 145–150°F (63–66°C), about 2–3 hours depending on thickness; finish with a quick high-heat sear if desired. (C) Sous-vide then sear: Vacuum-seal and cook at 165°F (74°C) for 10–12 hours, then chill, slice and sear to render fat and crisp edges.

Optional glaze

If glazing, mix brown sugar and maple syrup (or honey). Brush glaze on the belly during the last 10 minutes of high-heat finish or broiling and caramelize until bubbly and glossy — watch closely to avoid burning.

Rest and slice

Allow the cooked belly to rest 10–15 minutes tented loosely with foil. Using a sharp knife, slice across the grain to desired thickness (thin for bacon-like slices or thicker for lardons). For crisped slices, sear in a hot skillet with 2 tsp neutral oil for 1–2 minutes per side until browned.

Serve warm or chilled. Pair with a dab of Dijon mustard, serve as part of a charcuterie board, dice and use in salads or to render for cooking. Leftover cured pork belly keeps in the refrigerator for up to 7 days or can be frozen for 3 months.