Cured, grilled pork belly

Ingredients for 1 servings:

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

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Prepare the brine for wet curing: 4 liters of water 700g salt (table salt) 1 tablespoon black peppercorns 80g sugar 20g nitrite curing salt Boil the water with the sugar, pepper and salt, then skim off the skim. Let it cool, and once cold, stir in the nitrite curing salt. Since the basic recipe is for 4 liters of brine, you may need to vary how much brine you actually need. The rule of thumb is always to make sure the brine is above the meat being cured. Now clean the pork belly a little and dry it with kitchen paper. Now cure the pork belly in a curing container, 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, subtracting the salt from the brine beforehand. Ground black pepper is also a good idea. Now grill the belly in the oven at 150°C for 90 minutes. Pour beer over it occasionally, but only after a good 30 minutes, so that the spices don’t wash off. Once cooled, cut into thin slices and serve. The rind is also fine to eat, but it’s not necessary. Note: the rib bones don’t have to be removed. If you prefer it cooked, you can also 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 minutes.