HOMEMADE BACON
Provided by Michael Symon : Food Network
Time 3h30m
Yield 3 1/2 pounds bacon
Number Of Ingredients 8
Steps:
- Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
- Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
- Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
- Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
- Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
- Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.
HOMEMADE BACON (DRY CURED AND AIR DRIED)
Steps:
- Combine the sugar and salt. Generously rub the flesh side of the pork belly with the mixture.
- Rub the sugar and salt into the flesh some more.
- Did I mention you need to rub the 'ol pork belly down with the sugar and salt? The sides too. Make sure to get any pockets or under bits of fat - anywhere where water could accumulate. All of it, man.
- Stack the pork belly slab (or slabs) into the large plastic bin. Stick in the refrigerator and forget about it until the next day. Dump the accumulated liquid out of the plastic bin and rerub the flesh with the sugar and salt. Stack it all back in the tub and stick it in the fridge again.
- The next day, dump out any accumulated liquid and rub the sugar and salt mixture on any part of the pork belly where the salt and sugar has been completely dissolved. A thin layer will do. Repeat this process every day until liquid stops accumulating in the bin. Ours took about 10 days.
- Rinse the pork belly under water, using your fingertips to scrub off any remaining sugar and salt. Pat dry.
- Voila! Cured bacon. We ran meat hooks through ours and hung it up in the kitchen.
BRINE-CURED PORK
Adapted from Chez Panisse Café Cookbook, by Alice Waters and found at thesplendidtable.com. This is fantastic and really makes meat juicy and subtly-spiced/flavoured. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. Cooking time is not realistically reflected in this recipe as it depends on what you are cooking (whole loin or chops). Cooking times are indicated in instructions, though.
Provided by evelynathens
Categories Pork
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put 2 1/2 gallons cold water in a large, nonreactive container that will hold the meat and brine. Stir in the salt and sugar. Slightly crush and add the bay leaves, peppercorns, clove, allspice, and chili peppers. Add the garlic and thyme. Add the pork and put a plate on top to keep the meat submerged. Refrigerate for 5 days or more.
- Remove the pork from the brine and pat dry. Roast pork loin for about 1 hour, grill over a medium fire, or slice into very thin chops and brown them in a cast-iron pan. They will cook very quickly, about 1 minute per side. Finish with a good fistful of chopped parsley and garlic if you wish. A brined shoulder is good boiled or braised, and is delicious to add to cooked beans.
Nutrition Facts : Calories 550.6, Fat 28.6, SaturatedFat 9.9, Cholesterol 142.9, Sodium 18976.4, Carbohydrate 26.1, Fiber 0.3, Sugar 25.1, Protein 45
CHINESE CURED PORK BELLY
Lap yuk (臘肉) or là ròu (腊肉) is a Chinese cured pork belly. It's a classic and traditional Chinese bacon that can be used in lo bak go, taro cake, glutinous rice stir fry and clay pot rice. This lap yuk Chinese bacon recipe only uses a few simple ingredients. Also, it shows how to make and prepare Chinese cured pork belly at home.
Provided by Tracy O.
Categories Main Course Side Dish
Number Of Ingredients 9
Steps:
- Remove the boneless cut pork belly from the package. It is best to choose half fat and half meat. (This is 4.26 pounds and has 10 pieces. You can get 3-4 pounds of pork belly.)
- Put the pork belly into the plastic ziplock bag. (I prefer to use a ziplock bag to marinate because it's easier and less messy.)
- Pour ¼ cup of soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of salt, ¼ cup of sugar, ¼ cup of cooking rice wine, ¼ teaspoon of five spices, 1 teaspoon of garlic powder and 1 slice of grind ginger into a bowl. Then, mix it well.
- After that, pour the marinade sauce from step 3 into the bag of pork belly. Then, zip and tighten the bag. Massage the bag of meat and make sure the sauce covers each pork belly. Let the pork belly marinade in the refrigerator for at least a full day (24 hours). Marinated for 1-2 days is ok. Remember to lay the marinated pork belly bag flat in the refrigerator (12 hours) and flip the other side at night before going to sleep (12 hours).
- Cut 10 of the 36 inches long strings. (Because I have 10 pieces of pork belly.) Then, thread a string through the needle and tie the end.
- Next, take a piece of marinated pork belly and thread through the meat part a couple times to secure the meat. Cut the needle out and tie the string. See the video below the recipe card for detail.
- Repeat steps 5-6 until the marinated pork belly is tied with a string.
- After, put the safety pins through the strings. (You can use any hooks that help hanging is ok.)
- The following, hang the marinated pork belly outside in the early morning until dark at night. Then, I put them back in the refrigerator cover with a plastic wrap. I repeat this process for 7 days on average depending on the weather and area. (The first day hanging the marinated pork belly out, I usually put a plastic cover under the meat because it prevents the liquid from dripping on the floor.)
- These Chinese bacon are hanging outside 2-3 days on a mostly sunny day, humidity was around 56%-76% and wind was around 5-9 mph.
- On days 4-5, hanging the lap yuk outside. (On a sunny day, humidity was around 51%-69% and wind was around 4-7 mph.) You can see a layer of oil shiny on the meat. It's a good indicator that the bacon is almost done.
- Chinese cured pork belly, lap yuk, is ready after hanging outside for 7 days.
- You can cut it into slices. (When the lap yuk is dried and cold, it is hard to cut.)
- Therefore, a lot of people like to wash the lap yuk with warm or hot water. Then, put lap yuk on a plate and steam it for 10 minutes. (After the water is boiling, put the lap yuk in and account for 10 minutes.)
- After steaming lap yuk for 10 minutes, it is softer.
- And, steamed lap yuk is easier to cut. The taste is even better.
Nutrition Facts : Calories 16 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 961 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
HOME-CURED PORK BELLY
Tesa, cold-cured pork belly with a delicious spice coating, is the easiest home-curing project, according to Paul Bertolli, the charcuterie guru, who provides the technique in his book "Cooking by Hand." No special ingredients are needed except for pink curing salt, a mix of sodium nitrite and regular salt. I bought mine (marketed as Insta Cure No. 1) on Amazon.com. You supply space in the refrigerator and the ability to keep it quite cold, below 40 degrees. (If your refrigerator does not have a digital thermostat, you'll need a good thermometer.) After two weeks my tesa had lost about 15 percent of its weight, indicating that it was ready to eat cooked. A 10-pound piece of pork belly is about as large as a sheet pan, but the recipe can easily be halved. Just take care to use exactly 1/8 teaspoon of curing salt for each pound of meat.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, lunch, project, appetizer, side dish
Time 30m
Number Of Ingredients 11
Steps:
- In a spice grinder or mortar and pestle, peppercorns, cloves, allspice berries, juniper berries and hot red pepper flakes. Grind until coarse.
- Mix the spices with nutmeg, kosher salt and curing salt.
- Rub the spice and salt mixture all over a 10-pound piece of pork belly, with the skin. Peel and coarsely chop 1 head of garlic, combine it with 1/2 cup red wine, and rub this on the meat, too. The wine helps the salt find its way into the meat.
- Arrange a metal rack on a sheet pan with sides and place the meat on the rack, to allow airflow. Leave it in the refrigerator for a week. Turn it over daily and pour off any liquid. The tesa is ready when the salts have penetrated to the center, one to two weeks depending on how thick the belly is. Test after one week by tasting a thin slice from near an edge, crisped in a pan. Once cured, the tesa can be refrigerated, tightly wrapped, for a month, or frozen. Cook it as you would bacon or pancetta; it's especially good as crisp lardons in a salad.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 45 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 207 milligrams, Sugar 0 grams, TransFat 0 grams
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- In a small pot, add rice cooking wine, soy sauce, ginger, bay leaves, star anises, Sichuan pepper, sugar and cinnamon barks. Bring all the content to a boiling and let it simmer for 2-3 minutes. Move from the heat and cool down completely.
- During this time, slice the pork belly into thin long strips and rinse to remove any dirt. Then dry it with kitchen paper. The meats should be as dry as possible. The water will spoil the pork belly. Place the strips in a air-tight bag. If you use a container, make sure the pork belly is completely soaked by marinating sauce otherwise you need to turn them over every day.
- When the soy sauce mixture is completely cooled down, stir in Chinese Baijiu. Pour the sauce in the bag to marinate the pork belly 3 days.
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- In a small saucepan, add the ginger, bay leaves, star anise, cinnamon sticks, peppercorns, soy sauces, Shaoxing wine, and sugar. Place the pot over medium heat, and bring the mixture to a simmer, stirring to dissolve the sugar. The process should only take a few minutes. Shut off the heat and allow to cool completely.
- While waiting for the sauce to cool, rinse the pork belly and pat dry thoroughly with paper towels. The pork should be as dry as possible. Arrange the pieces neatly in a shallow, rimmed dish.
- Once the sauce has completely cooled, stir in the baijiu or whiskey. Pour the mixture over the pork, making sure the meat is completely submerged. You can even put a clean plate or bowl on top to weight down the meat. Cover tightly and refrigerate for 3 full days, flipping the pork belly once each day to ensure the sauce penetrates the meat evenly.
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