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Recipe For Home Cured Pork Belly

Author: Inspired by Peter Goffe-Wood's recipe on Yuppiechef


  • 500 g pork belly bone out weight, the fat end if possible and it must be fresh, rind on
  • 10 g celery seeds
  • 5 g coriander seeds
  • 2 g whole cloves
  • 3 g black peppercorns
  • 480 g coarse salt
  • 3 sprigs fresh thyme leaves picked
  • 100 g fructose divided (you can use sugar if you prefer)


  • Place your pork onto a wire rack and place the wire rack over a dish
  • Place the dish into the fridge and leave for 2 hours to dry
  • Use kitchen roll to pat dry the pork belly
  • Place the celery seeds, coriander seeds, cloves and peppercorns into a mortar and crush with a pestle
  • Place the salt into a bowl and mix in the spices and thyme
  • Remove 100g of the mix and add 20g fructose and mix well to make your curing mixture
  • Sprinkle 50g of the curing mixture in a thin layer into a ceramic dish (suitable size for your pork)
  • Place the pork rind side down on top of the cure mixture
  • Cover the top of the pork with the remaining cure mixture, patting it down firmly and making sure the sides are covered as well
  • Place into the fridge, uncovered, overnight
  • The following day, remove the pork belly and wipe off the excess cure mixture using kitchen roll and pat dry
  • Wash out your dish and dry thoroughly
  • Repeat the curing process
  • Do this for 5 days in total before rinsing the pork belly to remove all traces of the curing mixture
  • Dry with kitchen roll and wrap in wax paper
  • Store in an airtight container in the fridge
  • Notes
  • Your bacon can be frozen and needs to be defrosted in the fridge before using


Change the spices to suit your taste but the celery seeds must stay in as they provide the nitrates needed for curing