Curing pork belly into bacon or pancetta at home is easier than you think. With just a few simple ingredients – salt sugar, and cure #1 – you can transform a fresh pork belly into delicious homemade cured meat.
Why Cure Pork Belly?
Curing pork belly has several advantages
- Deepens the flavor – The salt penetrates the meat, enhancing its porky flavor. The sugars caramelize during cooking, adding sweet notes.
- Keeps the meat fresh—Curing pork makes it last longer by removing water from the cells, where bacteria can grow. Properly cured pork belly can last for weeks or months.
- Changes the texture: As the meat loses water, the proteins clump together, making the texture firm but easy to cut.
- Adds versatility – Once cured, pork belly can be cooked in many ways. Try it roasted, braised, pan-fried, or smoked.
##Step 1: Assemble the Dry Cure
Curing pork belly is simple but precise. For best results, weigh out the ingredients:
- 1 gallon cool water
- 1 cup kosher salt (Diamond Crystal or other non-iodized salt)
- 1 cup white sugar
- 1 cup brown sugar (for flavor)
- 1 tablespoon Insta Cure #1 (provides nitrites for safety)
In a large container, combine the water, salts, sugars, and Insta Cure #1. Stir vigorously until fully dissolved.
Do not skip the Insta Cure #1 – it prevents harmful bacteria from growing.
Step 2: Submerge the Pork Belly
Once the brine is prepared, add the pork belly. Weigh down the meat with a plate to keep it fully submerged.
Use a non-reactive container like plastic or glass. Metal bowls can react with the salts. Size the container to fit the pork snugly.
Keep refrigerated at all times, between 34-40°F. Colder temperatures slow the curing process.
Step 3: Cure for 2 Weeks
Curing time depends on the weight and thickness of the pork belly. A good rule of thumb is 7-10 days per inch of thickness.
For a 2-inch thick, 5-pound pork belly, cure for 14 days.
Flip the belly every other day to ensure even curing. If needed, weigh it down again to keep submerged.
Step 4: Remove and Rinse
After the curing time, remove the pork belly from the brine. Rinse it under cold water.
Pat it completely dry with paper towels. It should feel firmer than raw pork.
At this point, the pork belly is cured and ready to cook!
Step 5: Optional Smoking
For extra flavor, you can hot or cold smoke the cured pork belly before cooking.
Hot smoking (between 150-180°F) infuses smokey flavor and cooks it. Times vary from 2 to 12 hours depending on thickness.
Cold smoking (below 90°F) adds flavor without cooking it. Smoke for 6-12 hours.
Apple, cherry, pecan, and hickory wood chips all pair well with pork.
How to Cook Cured Pork Belly
Cured pork belly is incredibly versatile. Here are some cooking suggestions:
- Oven Roasted – Roast at 350°F until the internal temperature reaches 150°F, about 1-2 hours.
- Braised – Brown on the stovetop then braise in broth or wine until tender.
- Grilled or Pan-Fried – Slice cured belly 1⁄4 to 1⁄2-inch thick. Cook slices in a grill or skillet.
- Slow Cooked – Add to soups, stews, beans or sauces and simmer gently.
The firm texture of cured pork belly holds up well to all cooking methods. Experiment to find your favorites!
Serving Ideas for Cooked Pork Belly
Transform cooked pork belly into all kinds of delicious dishes:
- Dice and add to fried rice or pasta.
- Chop and use in sandwiches or tacos.
- Slice thinly and top pizza, nachos or potatoes.
- Cube for salads and green beans.
- Stir into beans, soups or tomato sauce.
Keep cooked pork belly stored in the fridge for 5-7 days or freeze for longer storage.
Tips for Perfectly Cured Pork Belly
Follow these tips for the best results when curing pork belly at home:
- Use freshly butchered pork belly within 3-5 days.
- Weigh ingredients precisely using a kitchen scale.
- Stir the brine vigorously until salts dissolve fully.
- Keep the pork belly submerged for even curing.
- Rinse pork well before cooking to remove excess salt.
- Cook to an internal temp of 145°F to melt the fat and collagen.
With just a little time and salt, you can create amazing cured pork belly with deep flavor. Enjoy your homemade bacon or pancetta in all kinds of dishes!
How To Cure Bacon the Traditional Way: Just Salt; No Artificial Preservatives
How do you spice up pork belly?
Grind until coarse. Mix the spices with nutmeg, kosher salt and curing salt. Rub the spice and salt mixture all over a 10-pound piece of pork belly, with the skin. Peel and coarsely chop 1 head of garlic, combine it with ½ cup red wine, and rub this on the meat, too. The wine helps the salt find its way into the meat.
Should you salt-cure pork or beef?
When salt-curing pork or beef the old-fashioned way, ensure the cut has little internal and external fat. Fat creates a barrier to entry of salt, making your process ineffective. The chunks will oxidize faster, leading to spoilage. Dry curing meat using salt is one of the original meat curing methods.
How do you cure pork belly?
Add the belly, and rub the cure into all sides of the meat. Refrigerate for 5 days, flipping each day and ensuring that all sides remain evenly coated in cure. Remove the belly from the cure and rinse the excess cure off the meat in cool, running water.
How do you cook a whole pork belly?
1. Acquire Pork Belly, Chop or Keep Whole 2. Cover Pork Completely with Sea Salt & Brown Sugar (ratio 5:1) 3. Leave in Mixture for 2-3 days 4. For larger Pork Bellies Drain and Repeat Steps 2 & 3 5. Rinse Pork & Dry 6. Store Wrapped in a Fridge or Cool Area 7. To Use Soak or Simmer in Water Before Use