MAKING BACON FROM PORK BELLY RECIPES

Steps:

• Rub the fatty side of the pork belly with the salt-spice mixture.
• Pour the broth and the sherry into the Instant Pot.
• Now place the pork belly in the instant pot, spice side up.
• Close and lock the lid. Set the pressure to HIGH and the time to 80 minutes.
• A few minutes before the time is up, preheat your oven to 400 F. Place a couple tablespoons of duck fat in a cast iron pan. Transfer the pan to the oven to get nice and hot.
• When the time is up, use two spatulas to lift the cooked pork belly out of the Instant Pot. It will be very tender and may fall apart if you use tongs. Remove any large bits of garlic or spice and place the pork belly fat side down in the preheated cast iron pan.
• If your pork belly has curled, top it with another cast iron pan to weigh it down. Then pop into the preheated oven for 20 minutes, or to your desired crispness.
• Allow to cool slightly, then gently transfer to a cutting board.
• Using a sharp chef’s knife, cut into cubes.
• Sprinkle with a little more sea salt (Maldon is preferred).

Steps:

• Lay the strips of pork belly on a flat sheet pan for dry brining.
• Sprinkle salt on the top side of the meat at about 10% coverage then place in the fridge for 1 hour.
• Flip the meat over, salt the other side in the same way and place it back in the fridge for another hour.
• After the 2nd hour, the meat is ready to be seasoned with the original rub.
• Season both sides liberally with Jeff's original rub waiting in between top side and bottom side for the rub to acquire that "wet' look before flipping them over.
• Smoke the pork belly slices at 240°F for approximately 90 minutes or until they reach an internal temperature of 200-205 °F as measured by an instant-read hand-held digital thermometer such as the Thermapen or ThermoPop.
• When finished, remove them from the smoker and let them cool for about an hour. You can also place them in the fridge to cool for longer if you are making them ahead of time.
• Just before serving, heat a skillet or electric griddle to medium heat and cook both sides of the pork belly slices until they are seared but not blackened.
• Serve immediately.