|
|
2 pounds pork belly 2 tablespoons sea salt 1 tablespoon freshly ground black pepper
1 teaspoon dried rosemary 1 teaspoon dried thyme 1 teaspoon fennel seed
2 bay leaves 1 clove garlic, minced 1 teaspoon honey (optional)
Rinse the pork belly and pat it dry. Combine all the seasonings in a bowl, except for the honey.
Rub all the seasoning over the pork. Place the pork in a reusable plastic bag with the leftover spices
and the honey. Shake well. Refrigerate the pork for one week, flipping the bag every day. After
seven days, remove the bacon from the bag and rinse thoroughly. Pat it dry. Preheat your
oven to 200˙ R. Place the bacon in a baking pan and roast until the meat reaches 150˙ F, about
2 hours. Transfer the bacon to cutting board and slice. Let bacon cool to room temperature, then wrap
in waxed paper and refrigerate. Cook it the same way as you would any other bacon.
|
Locked
