Homemade Bacon

Homemade Bacon is a simple dry-cured pork belly made with a precise salt-and-sugar cure, black pepper, Cajun seasoning, and a touch of honey for balance. After curing in the fridge (with a few flips and massages along the way) and then air-drying until firm, it’s ready to slice and use anywhere you’d want a punch of smoky-savoury-style richness—fried rice, noodles, or sandwiches.

Ingredients

Steps

Firstly, wash the pork belly and dry with kitchen towel
Mix all the seasonings together
Make sure all sides of pork belly are well seasoned
Drizzle some honey over and rub the pork belly for about a minute
Put in a zip lock bag and vacuum it with a pot of water
Once sealed, leave in fridge for at least 5 days
Flip and massage the bacon in between
After 5 days, wash the bacon to remove excess salt and dry with kitchen towel
Place on a rack and put in fridge to air dry for another 5 days
When done, the bacon should be firm and stiff
Inspiration: you can use the bacon to make fried rice, udon or even in sandwiches!