Smoked Bacon by Chin Pei Ng

Ingredients:
Pork belly - 500g
Salt - 15g (3%) I used only 1/2 of it
Sugar - 1tsp

Method:
1. Rinse and pat dry pork belly, poke the pork belly with fork.
2. In a small bowl, combine salt and sugar.
3. Coat all over and thoroughly rub with salt and sugar mixture. Place the cured rubbed pork belly in a zip lock bag in the fridge for 2 days.
4. After 2 days, remove from zip lock bag and leave it in fridge for another 3 days to dry.

To smoke:
Red tea - 3 sachets
Brown sugar - 2 tbsp

Method:
1. Mix red tea and brown sugar.
2. Spread the mixture evenly on aluminium foil and place it on the lowest rack of the oven.
3. Place pork belly on wire rack one layer up.
4. Roast the pork belly with 100°C with bottom heat for 30 mins or until golden brown. Turn the pork belly in between.
5. Allow to cool completely then refrigerate for at least 3 hours or up to overnight to harden the fat. With a sharp and long knife slice the bacon into desired thickness and store in the fridge for a few days or in the freezer.

Notes:
1. the original recipe smoked it on wok, with the same sequence.
2. please beware when you roast it, the smoke and smell will be quite strong