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Green bacon


You'll need

2 tbsp coriander seeds 800 gm coarse rock salt 200 gm brown sugar 2 tbsp coarsely crushed black peppercorns 2 fresh bay leaves 1.4 kg piece pork belly

Method

  • 01
  • Dry-roast coriander seeds in a small frying pan (30 seconds). Coarsely crush in a mortar and pestle and combine with remaining ingredients except pork. Scatter a third of the salt mixture in a non-reactive container that fits pork snugly, then place pork on top. Scatter with remaining salt, cover and refrigerate, turning occasionally, until meat is cured and feels firm (5-6 days). Drain pork (discard liquid), rinse off excess salt and pat dry with absorbent paper, then refrigerate, uncovered, until dry (1-2 hours). Green bacon will keep refrigerated in an airtight container for a week.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

Green bacon is a fresh, non-smoked style of cured bacon. As this recipe contains no nitrates, the bacon will stay fresh for only a week after curing. Green bacon is versatile and can be used in place of regular bacon in pies, sandwiches and tarts. You’ll need to begin this recipe a week ahead.


At A Glance

  • Serves 30 people
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At A Glance

  • Serves 30 people

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