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1
Rinse the pork belly with water.
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2
Remove any blood from the pork when cleaning.
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3
Pat dry well.
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4
Prick all over the surface with a fork to allow it to absorb the spice well.
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5
Combine [A] ingredients.
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6
Make sure that the amount of salt and sugar is correct.
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7
You don't have to measure the other spices precisely.
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8
Finely shred the bay leaves and sage.
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9
Rub the [A] spice mix onto the surface of the pork belly.
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10
Put the pork into a resealable bag and massage the meat over the bag.
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11
Rest in the fridge for 5 days to one week.
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12
Massage the meat gently once a day.
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13
After 5 days to one week, soak the pork in water to remove the saltiness.
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14
It usually takes 1-2 hours.
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15
Slice off a small bit and fry to check the taste.
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16
When the taste is right, pat dry.
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17
Leave to rest in the fridge for one day to dry.
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18
After one day, prepare for smoking.
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19
Empty the barley tea from the bags.
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20
Combine the tea and sugar.
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21
You will use this mixture instead of smoking chips.
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22
Place empty tins in a pot.
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23
Cover the bottom of the pot with the smoking mixture.
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24
Place a metal rack over the tins.
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25
Cover with a lid and it is ready for smoking.
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26
If you don't want to make the pot dirty, line the bottom of the pot with aluminum foil.
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27
I bought a cheap metal rack from a pound shop and cut into a suitable shape to fit in the pot.
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28
Place the pork on the rack and start smoking.
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29
Keep the heat high until the smoke starts.
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30
When the smoke starts, turn down the heat to low and cover with a lid.
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31
Turn over the pork halfway through and continue to smoke.
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32
It usually takes an hour but it depends on the size of the pork.
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33
After smoking, wrap the pork in cling film and leave to rest in the fridge for one day.
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34
You can eat it without doing this.
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35
After one day, it is ready.
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36
You can eat as it is but I like browning the slices in a frying pan without oil.
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37
[Note:] Fat drippings stop the smoke.
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38
Make a small saucer to place on the smoking mixture to catch the drippings.
