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1
In a glass or other nonreactive mixing bowl, combine the salt, sugar, pink salt, and maple syrup.
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2
Put the pork belly in a large resealable plastic bag.
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3
Pour in the cure, squeeze out any air in the bag, and seal; smush it around to coat the belly completely.
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4
Put the bag in a rimmed container just in case it leaks.
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Refrigerate for 8 days, turning the bag over every other day.
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6
After 8 days, remove the pork belly from the cure, rinse thoroughly with cool water, and pat dry with paper towels.
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7
Put a wire cooling rack over a baking sheet and lay the pork belly on top.
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8
If you are going to smoke the belly, allow it to dry out in the refrigerator for at least 6 hours or up to 24 hours.
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9
This is important; the meat will not take smoke until the surface is dry.
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10
Then fire up your smoker to 200F and smoke the belly for 3 hours using your favorite wood.
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11
The internal temperature of the meat should reach 150F.
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12
Alternatively, to roast the belly, preheat the oven to 200F.
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13
Place the belly on a rack set in a roasting pan, and roast until the internal temperature of the meat reaches 150F, about 3 hours.
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14
Allow the bacon to cool to room temperature.
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15
Then wrap well with plastic wrap and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
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16
Pink Salt
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Pink curing salt, also referred to as saltpeter or sel rose, is popular for all types of sausage and bacon curing.
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The cotton candycolored salt contains a small amount of sodium nitrite that reacts with the meat to form a more stable protein complex, making it especially resistant to oxidizing, and helps the meat to maintain a pink tinge.
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19
It is available in gourmet markets or on the Internet.
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20
Pork Belly
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21
Pork belly, which comes from the underside of the hog, is basically uncured fresh bacon.
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22
The rosy meat is marbled with fat and when baked for hours (as it is here), it becomes so custardy soft that you can literally cut it with a spoon.
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23
I have to say, the succulent and crackling fat is what makes it taste so damn delicious!
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24
A good butcher should be able to help you out when buying pork belly, and its typically an inexpensive cut.
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25
Ask for unsalted, uncured belly, which is not the same as slab bacon or salt pork.
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26
You can often find pork belly in Asian markets.
