Learn How To Cook Pork Belly Like Bacon – The Secret Recipe Revealed!

Pork belly, with its rich marbling and succulent texture, is a culinary treasure. When cured and smoked, it transforms into the beloved breakfast staple, bacon. However, you can recreate this iconic flavor profile in your own kitchen by following these simple steps to cook pork belly like bacon.

Gather Your Ingredients:

• 1 pound pork belly, skin-on
• 1/2 cup brown sugar
• 1/4 cup sea salt
• 1/4 cup black pepper
• Wood chips (optional)

Prepare the Pork Belly:

1. Remove the pork belly from the refrigerator and pat it dry with paper towels.
2. Score the skin diagonally, creating a crosshatch pattern. This will help the fat render and the seasoning penetrate.

Create the Cure:

1. In a small bowl, combine the brown sugar, salt, and black pepper.
2. Rub the cure mixture evenly over the entire surface of the pork belly, massaging it into the crevices.

Cure the Pork Belly:

1. Place the pork belly in a baking dish or container, skin-side up.
2. Cover the container with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours.

Smoke the Pork Belly (Optional):

1. If desired, preheat a smoker to 225-250°F (107-121°C).
2. Place the pork belly on the smoker grate, skin-side up.
3. Add wood chips to the smoker for a smoky flavor.
4. Smoke the pork belly for 2-3 hours, or until the internal temperature reaches 155°F (68°C).

Cook the Pork Belly:

1. Preheat your oven to 400°F (200°C).
2. Place the pork belly on a wire rack set over a baking sheet.
3. Roast the pork belly for 20-30 minutes, or until the skin is crispy and golden brown.

Slice and Serve:

1. Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
2. Slice the pork belly thinly, against the grain, and enjoy it as bacon.

Variations:

• Spicy Bacon: Add a pinch of cayenne pepper to the cure mixture for a kick of heat.
• Herb-Infused Bacon: Mix dried herbs such as thyme, rosemary, or sage into the cure for added flavor.
• Glazed Bacon: Brush the pork belly with maple syrup or honey before roasting for a sweet and sticky glaze.

Tips for Success:

• Use a sharp knife to score the pork belly skin. This will prevent the skin from shrinking and curling during cooking.
• Don’t overcook the pork belly. The internal temperature should reach 155°F (68°C) for the perfect balance of crispy skin and tender meat.
• Let the pork belly rest before slicing. This will allow the juices to redistribute, resulting in a more flavorful and juicy bacon.

Wrapping Up: Your Homemade Bacon Adventure

Congratulations! You have now mastered the art of cooking pork belly like bacon. Whether you enjoy it as a breakfast treat, a sandwich topping, or a savory snack, this homemade bacon will impress your taste buds and leave you craving more.

Frequently Asked Questions:

Q: Can I use a different type of meat to make bacon?
A: Yes, you can use other cuts of pork, such as shoulder or loin, but pork belly is the traditional choice for its ideal fat-to-meat ratio.

Q: How long can I store homemade bacon?
A: Store cooked bacon in an airtight container in the refrigerator for up to 5 days.

Q: What can I do with leftover bacon fat?
A: Bacon fat can be used as a cooking oil, added to soups and stews for extra flavor, or rendered and used as a spread.