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Ingredients
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Meats
Method
Preparation
- 1
Prepare the Cure
In a bowl, mix together the sea salt, sugar, black peppercorns, garlic cloves (minced), thyme, and curing salt until well combined.
- 2
Cure the Meat
Rub the cure mixture evenly over the pork belly, ensuring all sides are covered. Place the pork belly in a zip-top bag or a non-reactive container.
- 3
Refrigerate
Seal the bag or cover the container and place it in the refrigerator. Let it cure for 5 to 7 days, flipping the meat every day to ensure even curing.
- 4
Rinse and Dry
After curing, remove the pork belly from the bag and rinse it under cold water to remove excess salt. Pat it dry with paper towels.
- 5
Slice and Serve
Slice the cured meat thinly and serve as desired. Store any leftovers in the refrigerator for up to a week.