Seungwoo Dad's Homemade Bacon
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.
Ingredients needed 10 servings
Recipe
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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