Pepper pork belly – Delicious taste and texture

In this video, I’ll show you how to make pepper pork belly. You can find the ingredients in the video description or blog article.
🥩 My dry-cured & cooked ham book: https://wurstcircle.com/ham-book/

🍽️ Ingredients:
Ingredients per 1 kg
100% pork belly (1000g)
For the pepper crust
10g white or black pepper (The final amount depends on your piece of meat. The pork belly should be covered with pepper all over.)

Spices per liter of brine
1 L water
117.5 g salt
2.5 g Cure #1
20 g sugar
2.5 g granulated garlic
10 g black pepper
5 g white pepper
2 bay leaves
You will need approx. 20-30% of the meat weight in brine (so if your pork belly weighs 1.5 kg, you will need a maximum of 500 ml of brine). You can either boil 1 liter and then use only as much as you need, or calculate the recipe downwards.

📓 Full recipe: https://wurstcircle.com/recipes/pepper-pork-belly/
📌 Subscribe to my channel: https://bit.ly/WurstCircleYT
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📩 Contact:

I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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🎵 Music:

Good Morning by Amine Maxwell

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