PREP TIME: 15 minutes, plus 5 to 7 days to cure and 12 hours to chill
COOK TIME: 1½ to 2 hours
YIELD: 2 pounds of bacon
2 pounds pork belly
⅔ cup Himalayan salt
2 tablespoons freshly ground black pepper
Any dried herbs and spices (optional)
- Remove the skin from the pork belly with a very sharp knife. Try to keep the skin intact, in one piece, as you remove it.
- Rinse the pork belly and pat dry with paper towel.
- In a small bowl, mix together the salt, pepper, and any dried herbs and spices. Rub the mixture on both sides of the pork belly.
- Place the pork belly inside a sealed airtight container and store in the refrigerator for
5 to 7 days. The flavor becomes stronger the longer you cure it. Flip the pork belly over every day. (Make sure you wash your hands thoroughly before touching the pork belly.)
- After 5 to 7 days, remove the pork belly from the refrigerator and rinse off the salt, pepper, and any other herbs and spices. Pat dry.
- Preheat the oven to 200°F (90°C).
- Place a roasting rack in a roasting pan. Place the pork belly fat side up on the rack.
- Bake until the meat reaches an internal temperature of 150°F. This usually takes about an hour and a half to two hours.
- Remove the pork belly from the oven and let it cool for 30 minutes.
- Wrap the meat in parchment paper and store in the refrigerator overnight or for 12 hours.
- Slice the meat to the desired thickness with a sharp knife. You can now cook your homemade bacon, or store it in the refrigerator for up to 5 days or the freezer for up to 2 months.