Place the belly into a plastic bag, and put this into the fridge. To store, put in a freezer bag with as much air removed as possible.
Once the rice is done steaming, your pork belly will also be heated through. Featured in: You have piqued my curiousity.
Home cured bacon is a lot better. Prep Time: Most of what i know are Italian varieties so I was surprised to see an Asian style cured meat.
Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. Arrange the pieces neatly in a shallow, rimmed dish. Try making home cured bacon.
Preheat the oven to 425 degrees. Here's a roasting method boiled down from www.
It should not have white dots, green dots or orange dots. The longer you cure it, the saltier it will be. Turn the bag over every 48 hours, and leave in the refrigerator for 1 week.
But the home cook can much better control the variables and handling procedures, and can get those assurances without the addition of nitrites. At this point, you can slice it for "green bacon" or you can smoke or roast the whole belly.
Think of it as a big slab of bacon. Advanced Bush Craft. There isn't much meat, but once cooked it becomes tender, similar in texture to a pork loin. Recommended for This Recipe.
Pork belly is uncured, un-smoked and un-sliced bacon. When dry curing meats it is not unusual to get mold, white is ok, green, grey, black is not and will mean tossing the batch.
This is common when salt curing salmon for gravlax.
I live in a warm climate and dried it in the fridge using stainless skewers through the ends of the bellies and suspending them from hooks attached to the wire fridge shelves. Also, instead of the wine I used brandy and the smell was so heavenly every time I opened the fridge door!
Maxine Builder July 01, 2016.