Butchered into slender strips or broad slabs, pork belly intentionally emphasizes fat to yield a rich flavor and succulent consistency. It's the base for some forms of bacon and other products ...

Coat all sides of the pork belly slab with the cure, ensuring it is evenly coated. Cover and refrigerate cured pork belly for 24 hours, fat side down. In a roasting pan on a rack, roast in oven ...

it should fully encase the bottom and sides of the pork belly and about an inch up past the sides, make sure it is a very tight neat fit around the slab of meat. Pierce the skin again (Don’t ...