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Ingredients
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Pork and Cure
Flavoring
Finishing
Method
Pork and Cure
- 1
Trim and weigh
Trim any excess skin from the pork belly if present. Pat the pork belly dry with paper towels and weigh to confirm approximately 3 lbs.
- 2
Mix cure
In a bowl combine the sea salt, pink salt substitute (if using), and freshly ground black pepper. Stir until evenly mixed.
- 3
Apply cure
Rub the cure mixture evenly all over the exterior surfaces of the pork belly, pressing so it adheres. Place the pork belly in a nonreactive container (glass or plastic) or a zip-top bag. Pour the maple syrup over the belly and add the minced garlic, smoked paprika, ground coriander, and crushed bay leaf, spreading them evenly over the meat so flavorings are distributed with the cure.
- 4
Press and refrigerate
Seal the container or bag, removing as much air as possible. Place the pork belly in the refrigerator on a rimmed tray. Weigh it down with a small plate or cans to keep the cure in contact with the meat. Refrigerate for 5 to 7 days, turning the pork belly every 24 hours and redistributing any accumulated liquid so the cure re-coats the meat each time.
Finishing
- 5
Rinse and dry
After 5–7 days the pork will be firm and slightly darker. Remove from the refrigerator. Rinse the cure and seasonings off the pork belly under cold running water until the surface is no longer overly salty or syrupy. Use about 1 cup cold water for rinsing, turning the belly as needed. Pat the pork belly very dry with paper towels.
- 6
Chill to set
Place the rinsed, dried pork belly on a wire rack set over a tray and refrigerate, uncovered, for at least 6 hours or overnight to dry the surface. This helps form a pellicle that improves smoke adhesion if you plan to smoke; it also makes slicing cleaner.
- 7
Optional smoke (if desired)
If you want a smoky bacon, preheat a smoker to 175–200°F (80–95°C) and cold-smoke or very gently smoke the belly for 1.5–3 hours until it develops a light smoke flavor. Remove and cool. (If not smoking, skip to slice and cook.)
- 8
Slice
Using a sharp knife or a cold slicer, slice the chilled pork belly into bacon slices about 1/16"–1/8" (1.5–3 mm) thick, or to your preferred thickness. Chilling makes cleaner, thinner slices.
- 9
Cook (stovetop)
Heat a heavy skillet over medium heat and add 1 teaspoon neutral oil only if the bacon is very lean. Add slices in a single layer without crowding. Cook 2–4 minutes per side, flipping as needed, until golden brown and crisp to your liking. Adjust heat to render fat slowly and avoid burning. Drain cooked bacon on paper towels before serving.