Homemade Bacon
Make Delicious Homemade Bacon at Home – Much Cheaper and Easier, No Smoker Needed!
Bacon is a staple ingredient in many pasta dishes and Western cuisine! Buying it can be expensive, and making it yourself might seem daunting or require special equipment. With my recipe, you can create bacon that’s not only more affordable and healthier than store-bought options but also incredibly simple to make! Give it a try at home!
Ingredients- Approx. 2kg fresh pork belly
- 35g coarse salt
- 14g granulated sugar
- 4g black peppercorns (or coarsely ground pepper)
- 2g pink salt (curing salt, sodium nitrite)
- 8g garlic powder or finely minced garlic
- 4 dried bay leaves
- 2 star anise pods
- 1/2 cup fennel seeds
Cooking Instructions
Step 1
First, combine all ingredients except the pork belly in a grinder or spice mill to create your curing mixture. Grind them together thoroughly. Spread this spice mixture evenly on a tray or in a shallow dish. This will be used to coat the pork belly.
Step 2
Take the prepared pork belly and generously coat all six sides (top, bottom, and all four sides) with the curing mixture, turning it to ensure even coverage. Gently rub the mixture into the meat with your hands to help it adhere.
Step 3
Once the pork belly is coated, wrap it very tightly and securely in plastic wrap. Ensure there are no air pockets; a double or triple wrap is recommended. This helps maintain moisture and ensures even curing.
Step 4
Place the wrapped pork belly in the refrigerator, preferably a kimchi refrigerator or a similar temperature-controlled environment, for approximately one week. This curing period allows the flavors to penetrate the meat deeply.
Step 5
After the week-long curing process, unwrap the pork belly. Rinse the surface under cold running water to wash off any excess curing mixture, such as spices and salt. A gentle rinse is sufficient.
Step 6
Pat the rinsed pork belly dry with paper towels. Then, allow it to air dry in a well-ventilated, cool place for about 8 to 12 hours. This drying step is crucial for developing the right texture for cooking.
Step 7
Preheat your oven to 100°C (212°F). Place the dried pork belly on an oven rack or baking sheet and bake for approximately 4 hours. This low-temperature, long-duration cooking method ensures the bacon becomes tender and evenly cooked throughout.
Step 8
Once baked, you can trim the longer sides of the bacon for a neater appearance, if desired. This step is optional and purely for aesthetics.
Step 9
Allow the finished bacon to cool completely. Then, wrap it securely again or place it in an airtight container for refrigeration. Chilling the bacon makes it firmer and much easier to slice.
