Makes 16 Portions of Fresh Bacon
Prep Time: 10 minutes
Cook Time: 5 hours
Needs to be chilled overnight: 12 hours
Total Time: 17 hours, 10 minutes
- 4 pound piece pork belly, tough rind/skin trimmed off
- 2 tablespoon smoked paprika
- 2 tablespoon kosher salt
- 2 tablespoon freshly ground black pepper
Combine the spices and coat the pork belly thoroughly all over. Wrap snugly in two-layers of heavy-duty aluminum foil. Place in a roasting pan and cook for 3 1/2 hours. Turn off oven and leave the pork inside to cool for 1 1/2 hours. Remove and refrigerate over night.
Unwrap the pork belly and scrap off any gelatinous juices. Cut into think slices and brown in a pan just as if you were cooking bacon. A little extra fat from the foil can be added to the pan to help get things going.
Drain on paper towels and sprinkle with more salt if needed.