In a bowl, mix salt, sugar, black peppercorns, minced garlic, thyme, and curing salt. Rub this mixture onto the pork belly, ensuring it's well coated. Wrap tightly in plastic wrap and refrigerate for at least 5 days, turning every day.

Pickling the Vegetables

Pickling Process

In a saucepan, combine white vinegar, water, sugar, salt, peppercorns, and mustard seeds. Bring to a boil, then remove from heat. Pour the hot mixture over the julienned carrots, sliced radishes, and cucumber in a jar. Seal and let it cool, then refrigerate for at least 24 hours.

Making Smoked Bourbon Mustard

Mustard Preparation

In a bowl, mix Dijon mustard, bourbon, smoked paprika, and honey until well combined. Set aside.

Making Lavash Crackers

Cracker Preparation

In a mixing bowl, combine flour and salt. Add olive oil and water gradually until a dough forms. Roll out thinly on a floured surface, cut into desired shapes, and bake at 350°F (175°C) for about 15-20 minutes until golden.

Assembling the Charcuterie Board

Board Assembly

Once the pork belly is cured and dried, slice it thinly. Arrange the cured meats, pickled vegetables, lavash crackers, and smoked bourbon mustard on a large serving board.