Time: 5 minutes plus 3 to 5 days’ refrigeration
8 ounces kosher salt
2 tablespoons fennel seeds
2 tablespoons hot red pepper flakes
1 tablespoon whole black peppercorns
6 juniper berries
3 to 4 cloves garlic, crushed
3 to 4 sprigs fresh thyme, gently bruised with the back of a knife
1/4 teaspoon curing salt, optional (see note)
1 1/2 pounds fresh best-quality pork belly or jowl if ya got it, skin on.
1. In a large nonmetallic container, combine salt, fennel seeds, pepper flakes, peppercorns, juniper, garlic, thyme and curing salt (if using). Mix.
2. Add pork cheek/belly to container, and rub thoroughly with salt mixture. Cover and refrigerate until pork loses about a third of its weight, 3 to 5 days. Remove from salt, wrap in parchment or wax paper and refrigerate until needed. Slice off a piece, rinse well and pat dry before cooking.
Yield: 1 pound.
