Cured, Grilled Pork Belly

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

2 kg pork, fresh pork belly with rind
Spice (s), pepper, marjoram, a little thyme, curing rake for wet curing

Instructions

To make the brine for wet curing:
4 liters of water
700 g salt (table salt)
1 tablespoon of black peppercorns
80 g of sugar
20 g nitrite curing salt
The water is boiled with the sugar, pepper and salt, then skimmed off. Now let it cool down, after it has cooled down, stir in the nitrite curing salt. Since the basic recipe is for 4 liters of brine, you have to vary how much brine you really need. The rule of thumb is always that the brine is above the cured food.
Now clean the pork belly a little and dry with kitchen paper. Brine the pork belly in a curing vessel, plastic bucket or curing barrel with the brine in a cool place for at least 14 days.
Then remove it, dry it and rub it with the spices, remove the salt from the amount of sheets beforehand. Also take well ground black pepper. Now grill the belly in the oven at 150 ° C for 90 minutes. Pour beer over it from time to time. But only after a good 30 minutes so that the spices do not rinse off.
After cooling, cut into thin slices and serve. The rind is also good to eat, but it doesn`t have to be.
A note, the rib bones do not necessarily have to be removed.
Those who prefer it cooked can cook the cured pork belly at around 80 ° C in a boiled ham dish in a water bath or completely in a saucepan. Cooking time approx. 90 min.

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