|Salt and Sugar Cured Pork Belly|
Cane Syrup Glaze
Pan-fried Biscuit, Glazed Bacon, Fresh Tomato and Wasabi Mayo
My first process was curing the pork belly with equal parts sugar and salt. After three days of curing I soaked the thick slices in cool water; changing the salty water every ten minutes or so. The pork belly was then laid out on a wire rack to dry before placing it in a smoker with dry hickory chips for three hours. I was after a light smoking and opted not to soak the wood.
Finally, I placed the bacon in a pan and lightly fried the strips with a glaze of cane syrup. That was it.
The strips were stored in the fridge until today when I pan-fried the bacon and biscuits in the same pan.
YUM and well worth the time and effort!