Cured Pork Belly

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  • 23 pounds pork belly
  • 2 cups Kosher salt
  • 2 cups brown sugar
  • 1 tablespoon each: peppercorns, dried thyme, bay leaves (crumbled)
  • 2 ounces apple cider vinegar


  1. Mix salt, brown sugar and spices. Add vinegar. Stir until the mixture looks like wet sand.
  2. Place a layer of the “wet sand” mixture in the bottom of a non-aluminum pan with high sides. (The curing mixture will draw out the juices in the pork, so make sure the pan is large enough to hold the liquid.)
  3. Lay the pork belly, fat side up, on top of the curing mixture.
  4. Cover the pork with the rest of the mixture. Cover the container with plastic wrap (not aluminum foil) and place in the refrigerator for 48 to 72 hours. The longer the meat is in the mixture, the more the flavors will penetrate it.
    Cooking the Cured Pork Belly
  5. After the pork has cured for 48-72 hours, pour off and discard the liquid. Rinse the meat with water. Place it in a roasting or baking pan in a pre-heated 500°F oven for 15 minutes. (It’s best if the meat can sit on a rack.)
  6. After 15 minutes, turn the heat down to 300°F and cook 2-3 hours, till it caramelizes on top. Baste it occasionally with the drippings in the bottom of the pan.
  7. When it cools, slice it into thick slices (about ½ inch thick). Be careful not to cut it when it’s too warm. It will be so tender, it will fall apart.
  8. When ready to serve it, sear the slices in a hot pan. Serve it over rice and top it with apple kimchi and sprigs of parsley or a sprinkling of micro greens.