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Salt-cured pork belly served on a wooden board
Traditional salt-cured pork belly, ready to serve

Home-Cured Pork Belly

Author: Flavelo
Recipes Main Courses
Salt curing is one of the oldest preservation methods, based on the principle of osmosis. Salt draws water out of the meat and bacteria, creating a safe environment. But it doesn't just preserve, it transforms: the raw meat structure changes, becomes denser, and flavours concentrate. This basic recipe is the starting point for homemade bacon or pancetta, where patience is the most important spice.
🕒 Prep Time 30 mins
⌛ Total Time 7 days 30 mins
🍽️ Servings 10 servings
🔥 Calories 400 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Non-reactive container (glass or plastic) or vacuum bag
  • Weights (e.g. tins)
  • Fridge

Instructions

1 ✓

Mix the salt, sugar, spices, and curing salt in a bowl.

Tip: This is the 'dry cure'. The sugar isn't for sweetening, but to soften the harsh taste of the salt and regulate osmotic pressure.
2 ✓

Rub the meat thoroughly on all sides with the spice mixture.

Tip: Ensure it gets into every little fold for even preservation.
3 ✓

Put the meat in a container (or bag) and place in the fridge for 5-7 days. Turn it daily!

Tip: The meat will release liquid. Turning ensures the resulting brine reaches the meat everywhere (equalisation).
4 ✓

Once the time is up, remove, wash the salt off with cold water, and pat dry.

Tip: Washing removes excess surface salt so it isn't inedibly salty.
5 ✓

Put back in the fridge on a rack, uncovered, for 24 hours to dry.

Tip: This step forms the 'pellicle' (sticky layer), which is essential if you want to smoke it afterwards, as smoke adheres to this.

Recipe FAQ

Why use curing salt with nitrite?
Nitrite (pink salt/Prague powder) is responsible for keeping the meat's lovely red colour and preventing botulism (food poisoning) during long curing. For short curing intended for cooking, it can be omitted, but is recommended.

Ingredients

  • 1 kg pork belly (skin-on)
  • 50 g coarse sea salt (kosher salt)
  • 30 g brown sugar
  • 10 g whole black peppercorns (crushed)
  • 2 whole bay leaves (broken)
  • 3 cloves garlic (crushed)
  • 2 g curing salt (Prague powder #1 - optional but recommended)