Bacon starts with curing pork belly, a boneless, fatty cut from the pig's underside. While this affordable cut powers many pork products, it's rarely stocked in standard grocery stores. Check your local butcher or Asian markets, where pork belly shines in traditional dishes.
The key ingredient you might lack is pink curing salt #1—a blend of salt and sodium nitrite. It's inexpensive, available online for pennies per use, and essential for that classic pink hue and bacon flavor. Skip it, and you'll get tasty cured meat (more like ribs), but not true bacon.
Start with a 4-5 pound pork belly slab—thicker is better for even curing. Source it from butchers or Asian markets, as it's not common in supermarkets. You'll also need pink curing salt #1 (aka Prague powder #1) for safe, flavorful results.
Mix 3-4 tablespoons kosher salt, 2 teaspoons pink curing salt #1, 1/4 cup brown sugar, and 3 tablespoons coarsely ground black pepper. Swap brown sugar for honey or maple syrup if preferred. Customize with thyme, juniper berries, garlic, or bay leaves for unique flavors—I've had great success experimenting here.
Vigorously massage the rub into all sides of the 4-5 pound pork belly, ensuring full coverage.
Place the rubbed pork belly and any leftover rub in a large zip-top bag, squeezing out air. Massage again to distribute evenly, then refrigerate for 7 days. Give it one more massage after 3-4 days for optimal curing.
After 7 days, remove from the fridge and rinse thoroughly under cold water.
Pat dry, place on a wire rack over a baking sheet, and cook in a 200°F oven for 90-120 minutes until the internal temperature hits 150°F. A smoker works even better for that authentic taste—just reach 150°F.
Cool completely, then slice thinly against the grain. Fry up fresh or store airtight in the fridge for up to 2 weeks, or freeze for months. Enjoy the superior taste of homemade!
