1lb Pork Belly, skin removed*
2 T. Barbecue of the Americas (use your favorite seasoning blend)
1 tsp. Smoked Sea Salt (I used #41, from Salt-Farm)
1 tsp. Ancho Chili Pepper
1/2 tsp. Granulated Garlic Powder
*Mine still had skin on, but you could ask for it to be removed for you. If the skin is still on, make sure you have a super sharp knife and be careful not to remove too much of the fat. Once removed, if you're feeling adventurous, sprinkle the skin with a little sea salt and bake (on a cooling rack-lined baking sheet) at 350F for about an hour or until crispy. Enjoy!
- Mix spices in a small bowl and set aside.
- Place pork belly in a large plastic bag. Add seasoning mix to the bag and rub into belly, to coat. Seal bag, making sure to squeeze out as much air as possible.
- Transfer to the fridge and let it hang out for 7 days, flipping on day 4.
- Remove the pork belly from the fridge.
- Preheat oven to 225F.
- Place belly skin-side (side that once had skin) up on a baking sheet, fitted with a cooling rack.
- Roast until internal temperature reaches 145F.
- Remove from the oven and let cool.
- Once cooled, cover with plastic wrap and transfer to the fridge to hang out over night.
- Slice to desired thickness and cook (I like to bake mine, using a foil-lined baking sheet and cooling rack. Bake at 375F until cooked to your desired doneness).
I found recipe inspiration for this bacon in one of my favorite cookbooks, Primal Cuts (p. 232-233).