This is a style of smoking that hails from China’s Sichuan (formerly Szechuan) region, which is known for its hot, spicy cuisine. This is the recipe Mark Masker used to make this tasty Asian bacon. Read the entire article on the Burn! Blog here.
1 5-pound slab of pork belly, skin on, neatly trimmed
2 tablespoons Sichuan pepper*
2 tablespoons ginger
2 tablespoons garlic powder
1/4 cup kosher salt
2 teaspoons Morton's Tender Quick or equivalent pink salt cure
1/4 cup packed brown sugar
Mix up all the non-swine ingredients and use the mixture as a rub on all surfaces of the pork belly. Place it in the fridge inside a Ziploc bag or in a covered, non-reactive container just large enough to hold the pork belly. Flip the belly every day for seven days, then wash it off, and let it dry on a rack in the fridge overnight. Hot-smoke it the next day until it reaches 165 degrees F. at its thickest point. Then, remove the skin while the finished bacon is still warm.