Green bacon


  • Serves 30 people

  • 2 tbsp coriander seeds
  • 800 gm coarse rock salt
  • 200 gm brown sugar
  • 2 tbsp coarsely crushed black peppercorns
  • 2 fresh bay leaves
  • 1.4 kg piece pork belly
01   Dry-roast coriander seeds in a small frying pan (30 seconds). Coarsely crush in a mortar and pestle and combine with remaining ingredients except pork. Scatter a third of the salt mixture in a non-reactive container that fits pork snugly, then place pork on top. Scatter with remaining salt, cover and refrigerate, turning occasionally, until meat is cured and feels firm (5-6 days). Drain pork (discard liquid), rinse off excess salt and pat dry with absorbent paper, then refrigerate, uncovered, until dry (1-2 hours). Green bacon will keep refrigerated in an airtight container for a week.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.
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