From Pork Belly to Homemade Bacon

Growing up, my Mom and Aunt would make Thit Kho throughout the years and I enjoyed every bit of it.  It gets better and better the more it gets reheated.  I have always liked the meat in it and as far I was concerned, it was just regular pork that they braised for hours. 

Not until a couple years ago, I realized it was PORK BELLY!!  So I was recently down at Hong Kong Market in Chinatown and was walking by the Meat Department and almost passed up the best thing in world until I heard the Asian man yelling it out to someone. 

I picked up 2 slabs of Pork Belly totaling about 10 Pounds and knew I was going to make bacon.  Never had cured anything before, Pink Curing Salt is not anything that can be easily found.  The Guys over at Lawson's Meat Market in The Woodlands were kind enough to give me some a couple days later.

Bacon is the most easily food to make, but the biggest Tease ever.  It took 9 Days to cure with having to flip the Pork Belly every 24 Hours.  I had seasoned the Pork Belly 2 different ways: Italian and Spicy Breakfast Sausage Spices.

Unfortunately, I do not have access to a smoker so I just Slowly Roasted it.  Not only did it take 9 days to Cure and several more hours to Roast but then I had to let it completely cool down in the Fridge to Congeal. 

 

 

Ladies and Gentlemen...Day 10 I finally got to enjoy my HomeCured Pork Belly (BACON!!!!)