This is very easy to make ….the most difficult is to wait for a few weeks so that it is ready to be sliced and cooked to crispiness heaven.
It is just a piece of pork belly which you cover with sea salt or Kosher Salt. It is best to use the coarse chunky salt (to avoid end product being “too salty”) but both work.
Leave the pork belly on a layer of salt and cover the belly with salt as well. Leave in fridge for 24 hours.
Take the pork out of the fridge and clean thoroughly and DRY very well using kitchen paper towels.
Cover the pork with the spices you like. I used black pepper, paprika, cayenne pepper and a little bit of herbs de Provence.
Put a string through the meat and hang in the fridge so that it starts drying and preserving. After a couple of weeks, the meat should not be wet at all and can be kept in a Tupperware or even outside of the fridge to air dry. (As long as you protect the meat from getting spoiled by bugs).
I like it best once it is about one month old. Obviously you must monitor the meat for any signs of spoiling, but if you have salted properly in the first step it should be fine.
Slice very thinly and cook in a pan until crispy.
Great as an aperitif with a beer or in pasta or with waffles for breakfast!
