When Pigs Fly Recipe

Make cure and cure pork belly

In a bowl, dissolve the kosher salt, pink curing salt, brown sugar, garlic powder and black pepper into the 120 ml water. Rub the cure mixture evenly over the pork belly slices (or whole belly if curing before slicing). Place in a non-reactive container or vacuum bag, press to remove air and refrigerate 4–7 days, turning or massaging once daily to redistribute cure.

Rinse and dry

After curing, rinse the pork thoroughly under cold water to remove excess salt. Pat dry with paper towels and place on a rack in the refrigerator, uncovered, for 12–24 hours to develop a tacky pellicle (this helps smoke adhere).

Cob smoke

Prepare a smoker for low-temperature smoking (225°F / 107°C or lower if you prefer 200–225°F). Add dried corncob smoking material and maintain a steady smoke. Smoke the cured pork belly for 2–3 hours until internal temperature reaches 150°F (65°C) and a deep smoked aroma is present. Allow to cool, then chill and slice to desired thickness.

Prepare glaze

Preheat oven to 375°F (190°C). On a rimmed sheet pan lined with foil, lay a cooling rack. In a bowl combine dark brown sugar, maple syrup, smoked paprika (if using) and cracked pepper to make a sticky paste.

Apply glaze and bake

Lay bacon slices in a single layer on the rack. Brush or spoon the sugar-maple mixture onto the bacon, flipping once to coat both sides lightly. Bake 15–25 minutes depending on thickness, watching carefully — when edges are crisp and sugar is bubbling and caramelized, remove. For extra crispness, broil 1–2 minutes but watch closely to avoid burning. Let cool until set (sugar will harden).

Cure shoulder

Combine kosher salt, pink curing salt, brown sugar, cracked pepper and chopped thyme. Rub the cure evenly over the butterflied pork shoulder. Place in a container or vacuum bag and refrigerate 5–7 days, turning or massaging daily.

Rinse, dry and cold smoke over pecan

Rinse the cured shoulder to remove excess cure, pat dry, and refrigerate uncovered on a rack for 12–24 hours to form a pellicle. Prepare a smoker at low temperature (200–225°F / 93–107°C) using soaked pecan wood chips to produce aromatic smoke. Smoke the shoulder for 3–4 hours until the internal temperature reaches 155°F (68°C). Cool and refrigerate before slicing thin or thick as preferred.

Render and combine

If not already cooked, dice 300 g of cooked bacon (use a mix from the above smoked and candied bacons). In a medium skillet over medium heat, render any additional bacon fat until the fat is mostly clear and the bacon pieces are crisp. Remove excess fat leaving about 1–2 tbs in the pan.

Sweat onions and deglaze

Add the finely diced yellow onion to the bacon fat and sweat over medium-low heat until soft and deeply caramelized, 20–25 minutes, stirring occasionally. Add the brown sugar and continue to cook until melted and syrupy, about 2–3 minutes. Carefully add the apple cider vinegar and water to deglaze, scraping brown bits from the pan.

Simmer to jam consistency

Stir in the chopped bacon, maple syrup, soy sauce, black pepper and red pepper flakes (if using). Reduce heat to low and simmer gently, stirring frequently, until the mixture is thick and jam-like, about 20–30 minutes. If it becomes too dry, add a tablespoon or two of water. Taste and adjust seasoning (add salt sparingly because bacon and soy are already salty). Cool slightly.

Blend (optional)

For a spreadable jam, pulse the mixture a few times in a food processor or use an immersion blender to break down larger pieces while retaining some texture. Chill before using; the jam will thicken further when cold.

Toast bread

Butter the sourdough slices lightly on both sides and toast in a skillet over medium heat or under a broiler until golden brown and crisp, about 2–3 minutes per side on a skillet or 3–5 minutes under broiler, watching carefully.

Assemble flight

Arrange an assortment of sliced cob-smoked bacon, candied bacon and pecan-smoked shoulder bacon on each slice or on a tasting board. Spoon a generous dollop (about 1–2 tbs) of house bacon jam onto each toast or alongside the bacon for spreading. Garnish with thinly sliced chives and a crack of black pepper. Serve warm or at room temperature as a tasting flight.

Storage and reheating

Store leftover bacon jam refrigerated up to 2 weeks in a sealed container. Reheat bacon slices briefly in a 350°F (175°C) oven for 5–8 minutes to refresh crispness, or crisp in a skillet over medium heat.