Passion for Pork: pork belly pastrami sandwich

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.

Watch the Video:

Pork Belly Pastrami Sandwich