PORK BELLY CURE RECIPE RECIPES

Steps:

• In a spice grinder or mortar and pestle, peppercorns, cloves, allspice berries, juniper berries and hot red pepper flakes. Grind until coarse.
• Mix the spices with nutmeg, kosher salt and curing salt.
• Rub the spice and salt mixture all over a 10-pound piece of pork belly, with the skin. Peel and coarsely chop 1 head of garlic, combine it with 1/2 cup red wine, and rub this on the meat, too. The wine helps the salt find its way into the meat.
• Arrange a metal rack on a sheet pan with sides and place the meat on the rack, to allow airflow. Leave it in the refrigerator for a week. Turn it over daily and pour off any liquid. The tesa is ready when the salts have penetrated to the center, one to two weeks depending on how thick the belly is. Test after one week by tasting a thin slice from near an edge, crisped in a pan. Once cured, the tesa can be refrigerated, tightly wrapped, for a month, or frozen. Cook it as you would bacon or pancetta; it’s especially good as crisp lardons in a salad.

Steps:

• Rub the pork belly with the dry cure and refrigerate for 3 days.
• On day 3, rinse the pork belly and place in a casserole pan as close to the size of the belly as possible. Preheat the oven to 200°F.
• Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours.
• Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.