Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 0.25 cup of kosher salt, 0.25 cup of light brown sugar, 2 tablespoons of ground black pepper, 1 tablespoon of garlic powder, 1 tablespoon of smoked paprika, and 1 teaspoon of pink curing salt (Prague Powder #1) in a medium bowl, then add 2 inches of freshly grated galangal and 0.5 cup of maple syrup and mix thoroughly to create the curing rub.

2. 2

   Generously apply the entire curing rub mixture evenly over all surfaces of 1.5 kilograms of skin-on or skin-off pork belly.

3. 3

   Place the fully coated pork belly into a large, sturdy resealable bag or a non-reactive dish, pressing out as much air as possible before sealing, and ensure the pork belly is completely contained.

4. 4

   Refrigerate the sealed pork belly for 7 consecutive days, turning and massaging the bag daily to redistribute the curing liquid and ensure even curing.

5. 5

   After the 7-day curing period, remove the pork belly from the bag and rinse it meticulously under cold running water for several minutes to wash off any excess cure, then pat the entire surface of the pork belly completely dry using paper towels.

6. 6

   Place the now-cured and dried pork belly on a wire rack set over a baking sheet and return it to the refrigerator, uncovered, for an additional 24 hours to allow a pellicle to form on its surface, which is crucial for achieving crispiness when cooked.

7. 7

   To enjoy, slice the finished cured pork belly into thin strips and pan-fry over medium heat until golden brown and crispy, or bake at 190 degrees Celsius (375 degrees Fahrenheit) for 20 to 30 minutes until desired crispness is achieved.