Homemade Bacon - in the Oven
Just like making ham or Char Siu pork, sprinkle salt and let the meat rest to bring out the umami. Bake at a low temperature to increase the flavour. Creating a bacon-like flavour through the addition of salt was a challenge. I think the salt content here is just perfect.
You can achieve an effect close to smoking by using black tea. You want to adjust the salt weight to equal 3~5% of the weight of the meat. Adjust the cooking time to correspond to the weight of the meat being cooked. Recipe by Okaraseijin
Homemade Bacon - in the Oven
Just like making ham or Char Siu pork, sprinkle salt and let the meat rest to bring out the umami. Bake at a low temperature to increase the flavour. Creating a bacon-like flavour through the addition of salt was a challenge. I think the salt content here is just perfect.
You can achieve an effect close to smoking by using black tea. You want to adjust the salt weight to equal 3~5% of the weight of the meat. Adjust the cooking time to correspond to the weight of the meat being cooked. Recipe by Okaraseijin
Cooking Instructions
- 1
This recipe calls for 1 tablespoon of salt for each 500g of pork belly. So for 750g of pork belly, you need 1 1/2 tablespoons of salt. Sprinkle the salt onto the pork belly and rub it in well, coating all sides. Place into a ziplock bag. Put it into the refrigerator to rest for 2 days.
- 2
Preheat the oven to 250F/120C. Line a cookie sheet with parchment paper. Open the tea bags and spread the black tea over parchment paper. Lay the pork belly, fat side down, on top of the black tea. Put into the preheated oven to bake for 90 minutes. Turn off the heat and allow to sit for 20 minutes before removing it from the oven.
- 3
If you allow the meat to cool, you can remove the black tea that is sticking to the surface by wiping it with a plastic bag. The flavor of the black tea should now permeate the meat, creating a pleasant effect.
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