Cured Pork Belly


  • 3 tbsp Sichuan peppercorns
  • 1 tbsp black peppercorns
  • 3 star anise
  • 1 tbsp white peppercorns
  • 2-3 garlic cloves, minced
  • 2 tbsp brown sugar
  • ½ cup kosher salt
  • 5 lbs boneless, skinless pork belly


Make Cure

  1. Add Sichuan, white and black peppercorns to a dry pan over medium heat along with star anise and cloves. Toast 2-3 minutes until fragrant
  2. Remove from heat and allow to cool, then transfer to a coffee or spice grinder. Grind to a fine consistency
  3. Mix the ground spices with salt, brown sugar and minced garlic in a medium bowl

Cure Belly

  1. Rub the cure over the entire pork belly on the top, bottom and sides
  2. Place into a two-gallon ziplock bag, and into a cake pan (to prevent any leakage in the refrigerator). Refrigerate the pork at least 7 days, flipping the belly over every couple of days to assure even curing
  3. After seven days, poke the belly in its thickest part -- it should be relatively firm. If not, it may not be fully cured -- return to the refrigerator and cure another 2-3 days until this firmness is achieved
  4. One fully cured, remove from the bag and place onto a small baking rack set over a baking pan and refrigerate another 1-2 days to allow to dry (this step is not absolutely necessary, but it will intensify the flavor)
  5. From here, the belly can be cut into smaller pieces and frozen if not consumed at once
  6. When ready to cook, slice like bacon, then cut into smaller batons and cook in a lightly-oiled pan as you would bacon