Hollandse Zolderspek Recipe

Prepare the cure

In a bowl mix the coarse sea salt, granulated sugar and optional pink curing salt until evenly combined. Stir in the crushed juniper berries, crumbled bay leaves, crushed cloves, ground nutmeg and freshly ground black pepper.

Apply the cure

Pat the pork belly dry with paper towels. Massage the cure mixture thoroughly over all surfaces of the pork belly, pressing it into the score lines on the rind and along the fat/meat. Place the belly into a non-reactive container or a large zip-top bag; nestle the remaining cure under and around the meat. Pour 1 cup cold water into the container to help dissolve and distribute the cure.

Cure in refrigerator

Seal or cover the container and refrigerate. Turn the pork belly every 24 hours to redistribute the brine and cures. Cure for 4–6 days (for a 1–1.5 kg piece) — longer for firmer, saltier bacon. After 24 hours check texture; by day 4 the meat should feel slightly firmer and the brine will be liquid around it.

Rinse and dry

After curing, remove the belly and discard the used brine. Rinse the belly thoroughly under cold running water to remove excess surface salt and seasoning. Pat dry with paper towels. Place on a rack set over a tray and refrigerate, uncovered, for 12–24 hours to form a tacky pellicle (this helps smoke/adhered glaze).

Preheat oven & roast (if not smoking)

Preheat the oven to 175°C (350°F). If you have a smoker you may cold or hot-smoke the belly at this stage for 1–3 hours depending on taste; if not, proceed with roasting for flavor and rendering. Place the belly skin-side up on a rack in a roasting pan. Brush the fat lightly with olive oil.

Roast until rendered

Roast for 45–70 minutes, until the internal temperature reaches 68–72°C (155–162°F) and the fat has rendered. If the top browns too quickly, tent loosely with foil. For a more traditional Hollandse zolderspek texture, aim for a tender, sliceable but still slightly firm finish.

Finish with glaze

About 10 minutes before removing from the oven, mix together the brown sugar, Dijon mustard and apple cider vinegar. Brush the glaze over the top of the belly and return to the oven uncovered for the remaining time to let the glaze set and caramelize lightly.

Rest and chill

Remove from oven and let the belly rest at room temperature for 30 minutes. For clean slicing refrigerate until fully chilled (2–4 hours) — chilled spek slices much cleaner. Reserve any pan juices for a sauce or discard.

Slice & serve

Using a sharp slicing knife, cut the zolderspek into thin slices (2–3 mm) for sandwiches or thicker slices (5–10 mm) for plating. Serve on rye or wholegrain bread with dijon mustard and cornichons or alongside boiled potatoes and greens.

Arrange slices of Hollandse zolderspek on bread, spread a little Dijon mustard, add pickles on the side and serve at room temperature or slightly chilled.