Why I don't make this more often and favour the salty cardboard variety of bacon from the supermarket I don't know. Anyway, started this 6 days ago and had some today. Salty, but a lovely sweetness too it too.
This mixture is per kg of pork belly, ribs removed. Leave the crackling on and don't score it.
25g salt
15g sugar
1-2 tablespoons crushed black peppercorns
1 teaspoon dried herbs, use a strong one like rosemary or oregano.
Mix all these together, and evenly spread in a non-reactive dish, large enough to fit the pork. Lay the pork on top, cover and refridgerate.
After about a week, drain off the liquid, give the meat a rinse and pat dry. Slice, grill, and enjoy with some English mustard and black pudding.
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