Seungwoo Dad's Homemade Bacon

Name: Seungwoo Dad's Homemade Bacon
Cook time: 10260 min
Total time: 10260 min
Yield: 10 servings
Cuisine: Korean
Ingredients: Pork belly with skin 2.4kg; Salt 200g; Sugar 100g; Powder Number One (sodium nitrite 6.25%) as needed

A traditional homemade bacon made by curing whole pork belly with salt, sugar, and sodium nitrite for a week, then slowly baking at low temperature in the oven.

7 days 3 hr Difficulty Hard Meat & mains

Main ingredients

Pork bellySaltSugarSodium nitrite

Ingredients needed 10 servings

Pork belly with skin 2.4kg

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Pork belly Salt Sugar Sodium nitrite

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Salt 200g

Sugar 100g

Powder Number One (sodium nitrite 6.25%) as needed

Recipe

Pat dry the surface of the whole pork belly with skin using paper towels, and cut in half to fit the pan size.
Mix 200g salt, 100g sugar, and Powder Number One (sodium nitrite) in appropriate ratios to make the curing mix.
Rub the curing mix evenly onto the surface of the pork belly at 1.5% to 2.5% of the meat weight, coating both sides.
Seal the meat in a vacuum pack, then wrap again with plastic wrap to block air, and refrigerate for one week.
After a week, insert a probe thermometer into the center of the meat and place in an oven or air fryer preheated to 100°C.
Slowly cook at low temperature for about 2-3 hours until the internal temperature reaches 65°C.
Remove the bacon and let it cool slightly, then use a knife to thinly separate the tough pork skin from the meat.
Slice the finished bacon thinly or thickly according to the dish and store or use as desired.

Rub the pork belly evenly with a mix of salt, sugar, and sodium nitrite.
Vacuum seal and refrigerate for one week.
Bake at 100°C in the oven until internal temperature reaches 65°C, then remove the skin.

Cooking tips

Always use pork belly with skin (in the form of samgyeopsal with skin) to prevent excessive moisture loss and warping during cooking.
Sodium nitrite is essential for the characteristic pink color, flavor, and preservation of bacon; measure precisely within the regulated safe limits.
The finished bacon is already cooked to a safe internal temperature of 65°C, so it can be eaten as is, but pan-frying sliced bacon enhances flavor by rendering fat.

Recommended for

Those who want to make traditional homemade bacon that is less salty and more flavorful than store-bought.
Cooking enthusiasts who enjoy long-term curing and low-temperature cooking with time and effort.

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Seungwoo Dad's Homemade Bacon

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Ingredients needed 🛒10 servings