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