Miso bacon recipe

A simple bacon cure to make a Japanese twist on the good ol' bacon sandwich. Perfect with some Okonomi sauce, tomato, lettuce and sandwiched between two slices of Tokyo milk loaf.

• 1 kg Pork belly
• 15 g Salt
• 15 g Sugar
• 70 g Miso
• 2.5 g Cure #1    
• 10 ml Soy sauce

• Mix all the cure ingredients 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 this with Okonomi sauce and Tokyo milk loaf. You can also try Kewpie mayonnaise!