Ingredients
- block of pork belly 1kg
- smoke wood 150g
A
- rock salt 40g (4% of pork)
- brown sugar 15g (1.5% of pork)
- ground black pepper 30g
- paprika powder 30g
- rosemary 10g (minced)
- oregano 10g (minced)
- thyme 10g (minced)
- dumpling wrappers
Directions
- Poke multiple holes in the pork belly with a fork. Mix ingredients A in a bowl and coat the entire surface of the meat with it.
- Place a wire mesh on a tray and lay pork on it. Cover pork with plastic wrap and put a 3kg weight over it. Let sit in fridge for 3 days.
- Wipe off any liquid with a paper towel and return to tray. Allow it to dry for 4 days without plastic wrap. Flip it over every day.
- Smoke dried pork in a smoker or large drum smoker and let sit for 1 day. Heat and enjoy