Two years ago I posted this recipe in Wyatt’s Kitchen with the Title “As Time goes by“. It’s a recipe I’ve learned from Tita Vicky. She learned this recipe from a friend when she was working in the US back in the 70s.
It’s very easy to do but you need to wait. Wait for 2 weeks curing time.
Although these are simple materials. It pays to be critical about the quality. When you buy your pork belly, ask the butcher to slice it thinly.
Use only freshly crack peppercorns. Use mature, unadulterated peppercorns.
Line up the tray salt and pepper. put your slices of pork belly.
Cover with more salt and freshly cracked peppercorns.
Cover with a plastic film. store in the lowest part of the refrigerator and age for at least two weeks.