House-cured Heritage Breed Pork Belly Recipe
Grapefruit marmalade, charred shallots, watercress
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Ingredients
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Cured Pork Belly
Method
Curing the Pork Belly
- 1
Prepare the Cure
In a mixing bowl, combine kosher salt, brown sugar, crushed black peppercorns, and fresh thyme.
- 2
Apply the Cure
Rub the curing mixture evenly over the pork belly, ensuring it is well coated. Place crushed garlic cloves on top of the pork belly.
- 3
Cure the Pork
Wrap the pork belly tightly in plastic wrap and place it in a dish to catch any liquid. Refrigerate for 7-10 days, turning every couple of days.
- 4
Rinse and Dry
After the curing period, remove the pork belly from the refrigerator, rinse off the cure under cold water, and pat dry with paper towels.
- 5
Cook the Pork
Preheat your oven to 200°F (93°C). Place the pork belly on a baking sheet and cook for 2-3 hours, or until tender.
- 6
Cool and Slice
Once cooked, let the pork belly cool completely before slicing into thick pieces.
