I never like to follow a recipe. I think this stems from my stuborn streak (ask my folks they had plenty of stories) and not always having the ingredients on hand that the recipe called for. So when I read the ingredients for this months challenge from Charcuterie I knew I wanted to try two different spice combinations. One was a more traditional combination (Black Pepper, Rosemary, Garlic, Bay Leaves, Nutmeg, and Honey) and more of an Asian slant (Star Anise, Cinnamon, Chili, Cloves, Ginger, Satsuma Orange Peal, and Honey).
On The 8th Day God Created Pork Belly
I bought a 4.5 lb pork from a local farmer here in Louisville and I trimed it square and then divided it into two pieces.
I then ground spice rub that I was going to use. Here is the traditional rub consisting of Black Pepper, Rosemary, Garlic, Bay Leaves, Nutmeg, and Honey.
The second spice rub I used a combination of Asian spices, Star Anise, Cinnamon, Chili, Cloves, Ginger, Satsuma Orange Peal, and Honey. I then added the Basic Cure mixture to both spice mixture and rubbed down both sides of the pork belly and sealed them in ziplock bags to cure for a week or till they are firm to the touch.
Next post I will show how I rolled them and put them in my homemade curing chamber.
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