Garam masala bacon recipe

Bacon with the added warmth, sweetness, floral notes, and the touch of heat from Garam masala? Amazing in a Chapati, with fresh coriander and mango chutney - an Indian twist on a traditional British bacon sandwich!

• 500 g pork belly, skin removed
• 18 g salt
• 5 g black pepper, ground
• 5 g Garam masala
• 1.25 g Cure No 1

• Mix the salt, black pepper, garam masala and cure #1 together and put in a zip lock freezer bag
• Add the pork belly to the bag and make sure it is covered in the cure all over
• Leave this in the fridge for 7 days, turning it over every day (this is important)
• After 7 days take the belly out of the bag and rinse it and pat dry
• Leave the belly in the fridge on a plate overnight
• Hang at 75RH at 6c for a week and then slice
• Slices can be cooked or vac sealed and frozen for later use!

Try it with fresh coriander and some mango chutney on a Chapati with some fresh coriander.