Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 75 grams of coarse sea salt, 50 grams of granulated sugar, 2 tablespoons of sweet Hungarian paprika, 1 tablespoon of smoked Hungarian paprika, 6 cloves of minced fresh garlic, 1 teaspoon of crushed caraway seeds, 2 stalks of finely minced lemongrass, 1 teaspoon of crushed black peppercorns, and 2 crushed bay leaves in a bowl to create the curing mixture.

2. 2

   Pat 1.5 kilograms of pork belly thoroughly dry with paper towels, ensuring all surfaces are free of moisture.

3. 3

   Evenly rub the prepared curing mixture all over the pork belly, ensuring every surface, including the skin, sides, and edges, is thoroughly coated.

4. 4

   Place the coated pork belly into a non-reactive dish or a large resealable bag, pressing out any air from the bag, and refrigerate for 7 days, turning the pork belly every 24-48 hours.

5. 5

   After 7 days, remove the pork belly from the refrigerator, discard any accumulated liquid, and rinse the pork belly thoroughly under cold running water to remove excess curing mixture.

6. 6

   Pat the cured pork belly completely dry with clean paper towels, then place it uncovered on a wire rack set over a baking sheet and refrigerate for an additional 24 hours to air-dry.

7. 7

   Slice the Hungarian Lemongrass Cured Pork Belly into very thin pieces and serve it as an appetizer or alongside fresh bread and pickles.