2 1/2 lb. pork belly
1/2 cup kosher salt
1/2 cup sugar
2 Tbs. whole peppercorns
4 bay leaves
4 cloves garlic
1 sprig rosemary
2-3 sprigs thyme
3. Leave it in the fridge for 7-10 days. Flip it over every day or so.
4. Remove from the fridge and wash it off very thoroughly in cold water. Once you think you've rinsed it off enough, continue to rinse it for another 2-3 minutes. The flavors and salt have really penetrated the meat. You don't want excess salt on the surface or your bacon will be too salty.
5. You can finish it one of two ways: oven or grill.
Grill: Heat charcoals over half of your grill, leaving the other half for indirect heat. Place the pork belly over the indirect heat to smoke it for 2 hours until smoked through. I turned it every 15 minutes or so.
Oven: Roast the pork belly at 250 degrees for 2 hours.
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