Additive-free homemade bacon made by curing pork belly with simple seasonings and then slow-roasting in a low-temperature oven with black tea leaves for a smoky, moist and juicy flavor. Enjoy it as is or pan-fry and serve with green onion sauce.
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Adapted from a video by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen
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1
Pat the pork belly dry with paper towels. Using a fork, pierce the entire surface and sides thoroughly to help seasonings penetrate evenly.
2
Rub the sugar evenly over the entire surface of the meat. Because sugar has hydrating properties and adds depth to flavor, it must be applied before the salt.
3
Next, rub salt evenly over the entire surface, including both sides and edges.
4
Cut the garlic clove in half, remove the center sprout (to reduce bitterness), grate it, and rub over the entire surface of the meat.
5
Tear the bay leaves into small pieces and scatter them over the surface of the meat, pressing gently so they adhere.
6
Wrap the meat completely in paper towels, ensuring edges are fully covered. Then wrap tightly with plastic wrap with no air pockets.
7
Place the wrapped meat in the refrigerator to cure overnight to one day (recommend 12–24 hours, minimum 8 hours).
8
Remove the meat from the refrigerator and let it sit at room temperature for about 1 hour to come to room temperature. In hot weather, 30 minutes is sufficient, but avoid direct sunlight or very warm spots.
9
Remove the plastic wrap and paper towels, take off the bay leaves, and pat the surface dry again. Optionally sprinkle black pepper to taste.
10
Line a baking sheet with parchment paper or foil. Spread the black tea leaves (such as Earl Grey) evenly on the bottom to create a smoking effect during baking.
11
Place a wire rack over the tea leaves, then set the meat on the rack with fat side up, spacing pieces apart for even cooking.
12
Place the baking sheet in a preheated 120°C oven and bake for 90 minutes.
13
After baking, do not open the oven door. Let the meat rest in the oven for 30 minutes to allow it to relax and lock in flavor.
14
Remove the meat from the oven and let it cool. Slice to your preferred thickness. Enjoy as is or pan-fry for extra crispness and browning.
15
Make green onion sauce: Mince the green onion. Combine chicken stock powder, sugar, salt, grated garlic, lemon juice, and sesame oil in a bowl. Microwave at 600W for 20 seconds until the stock powder dissolves, then stir well.
16
Place bacon slices in a non-stick pan without heat first, then turn to medium heat. Cook until both sides are golden brown, which releases excess fat and enhances flavor.
17
Transfer the cooked bacon to a plate and drizzle with the green onion sauce. Enjoy.
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