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45minutes
Wipe the pork belly block with paper towels and poke holes in it with a fork.
Cut in half.
Add salt, sugar, and black pepper to a container.
Tear up the bay leaf and rosemary and add.
Add thyme and mix.
Sprinkle the combined seasonings onto the pork belly block.
Wrap the pork belly block in paper.
Place in a mesh bag in the refrigerator for 1 hour.
Wrap it in new paper and put it in the refrigerator for 3 days.
Soak in water (not listed), wipe with paper towel, and leave in the refrigerator for 1 hour.
Wrap a plate with aluminum foil, add smoked chips and barley tea, and add to the pot.
Place the cake mold, aluminum foil, wire rack, and pork belly block in this order.
Cover with a bowl and cook over high heat.
When smoke appears, reduce heat to low and let stand for 30 minutes.
Cut 2 and complete.
・The amount of salt should be 4% of the pork belly block, and the amount of sugar should be 2%.
・In the video, I use rosemary, bay leaf, and thyme, but you can use whatever you like.
・You can use herbal salt instead of thyme.
・If you have any leftovers, you can freeze them.
・You can add it to pasta if you like.
・The time required to put it in the refrigerator is not included.
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