Pork belly pastrami sandwich by Chef Andrew Cowan (100 Bar Kitchen)–Passion for Pork
- 1 whole pork belly, skin off
- 35 grams cure #1
- 45 grams kosher salt
- 20 grams sugar
- 20 grams pepper
Rub belly with salt cure and let leave in fridge for five days to cure. Take out of fridge; rinse any extra cure off the belly and rub the belly with:
- 50 grams of coriander seed
- 50 grams of mustard seed
- 50 grams of peppercorns
Smoke the belly for two hours. Finish the belly in a steamer for approx. 45 minutes.
Slice and enjoy in a sandwich or on its own.
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