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Cured Pork Belly Recipe

By Shawn Wilson

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Love the taste of homemade smoked pork belly but don’t have hours to babysit your Traeger (or money to invest in one)? We’ve got you covered. This super easy recipe has the sweet, smoky flavor you love without the fancy equipment.

Ingredients

  • Pork belly
  • Equal parts coconut sugar and your favorite Smoked Real Salt; ½ cup of each is a good amount for an average pork belly cut, but you may need more or less depending on the size
  • Optional: cracked black pepper, thyme, sage, garlic, juniper berries, or your other favorite pork belly seasonings

Mix the coconut sugar, Smoked Real Salt, and any additional seasonings in a large bowl, breaking up any clumps. Put the pork belly in the bowl and coat both sides thoroughly with the salt and sugar mixture. Give it a good rub to massage in the flavor.

Place the coated pork belly into an airtight and resealable bag (Ziploc or similar) and refrigerate for seven to ten days, flipping the bag every other day.

After seven to ten days, remove the pork belly from the bag, rinse it thoroughly, and pat it dry. Then bake it at 350 °Fahrenheit until it reaches an internal temperature of 150 °F (probably 25-30 minutes, but check regularly with a probe. After baking, the pork belly can be stored in the fridge for up to one month.

To make bacon, slice the cured pork belly to your preferred bacon thickness and cook it using your preferred method.



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