The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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


  • 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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 30 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.