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Categories:Viewed: 71 - Published at: 2 years ago
Ingredients
- 1 tablespoon whole black peppercorns
- 1 pinch grated nutmeg
- 1 dash red pepper flakes
- 7 small juniper berries
- 6 tablespoons kosher salt
- 6 pounds pork belly, skin off
- 2 tablespoons chopped garlic
- 1/4 cup St. Francis logo cabernet
Method
- Grind spices and mix, in a large bowl, with the salt.
- Place pork belly in a large ziplock bag and rub the spice mixture all over.
- With the pork still inside the bag, rub it with garlic and gently pour on the wine, taking care not to rub off the spices.
- Cure the belly in the fridge for 8-15 days. The salt and spices will penetrate the meat, rendering it firm.
