Pork Belly Cured in Maple Syrup
Pork belly is not bacon because it is not cured. Pork belly is what bacon is made from. It is a delicious breakfast meat all by itself, especially when allowed to sit overnight with a little salt, pepper, and maple syrup before slowly cooking in a low oven. Most of the pork bellies in America are cured and smoked for bacon. However, raw bellies are rich, succulent, and very versatile. It may be difficult to find fresh pork belly at the supermarket, but the meat manager can probably special-order it. Otherwise, visit a reputable butcher and look for the leanest pork belly that you can find. (Even lean ones have generous amounts of fat.) It’s most convenient to cook pork belly when it is trimmed into pieces smaller than a whole belly. A three-pound piece is manageable at home. Start this project a day ahead of when you want to serve the meat, since the pork belly needs to marinate overnight, and then cook for about three hours.
Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Step 1
Combine the maple syrup, salt, and pepper in a large bowl. Stir well to combine.
Step 2
Place the pork belly in the syrup mixture and turn it so that all sides of the meat are coated. Wrap the bowl securely in plastic and refrigerate it for at least 8 hours or overnight.
Step 3
The following day, transfer the marinated (cured) pork belly to a 4-quart casserole dish, allowing some of the marinade to drip off into the dish.
Step 4
Preheat the oven to 200°F.
Step 5
Pour 4 cups of water around the pork belly in the casserole dish. Tightly cover the dish with a lid or aluminum foil. Bake the pork belly for 2 to 3 hours, or until a meat thermometer registers 180°F when inserted into the center.
Step 6
Remove the pork belly from the liquid, drain thoroughly, and set aside to cool. Discard the liquid.
Step 7
When the pork belly has cooled, use a sharp slicing knife to cut it into 1/4-inch-thick slices. Cut each slice in half. Arrange the slices in a skillet and cook over medium heat until they are sizzling. Serve the pork belly with your choice of eggs.
