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.
- 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
- 1Dry-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 .