Summary

Ingredients

• 500 g boneless pork belly
• 30 g curin salt (nitrite curin salt)
• 15 g suar, brown
• 1 bay leaf
• 10 juniper berries
• 10 peppercorns
• 3 clove (s)
• 2 tablespoon mustard, medium hot
• Black pepper, coarsely ground

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Instructions

1. Boil 300 ml of water with curing salt and brown sugar in a saucepan to make a curing rake. Let the brine cool and inoculate the meat with a curing syringe.
2. Mash the juniper berries and peppercorns and add to the remaining brine with the bay leaf and cloves. Put the pork belly with the brine in a freezer bag, close tightly and leave to stand in the refrigerator for 12 hours.
3. Remove the meat, wash it, dry it, season with pepper and brush with mustard. Vacuum the pork belly and cook in a water bath at 65 degrees for 24 hours.
4. When the cooking time is over, take the meat out of the vacuum bag, cut the rind into a diamond shape and fry it under the grill in the oven until crispy.
5. Cut the pork belly into slices and serve with sauerkraut and mashed potatoes.