• Ingredients
• 10 1/2 ounces sea salt / 300 g
• 1/3 cup firmly packed brown sugar / 60 g
• 8 juniper berries, crushed
• 2 teaspoons black peppercorns, crushed
• 2 fresh bay leaves, torn
• 1/2 teaspoon quatre épices
• 2 1/2 pounds boneless pork belly, with skin / 1.2 Kg
• Directions:
• 1. In a small bowl, mix the salt, sugar, juniper berries, peppercorns, bay leaves, and quatre épices. Rub all the surfaces of the pork belly with the mixture. Sprinkle a thin layer of the salt mixture in a glass dish, and place the pork belly on top, skin side up. Sprinkle the pork with a little more of the salt mixture, setting aside any that remains. Cover the pork with plastic wrap and refrigerate for 2 days.
   
  2. Remove the pork from the refrigerator and pour off and discard any liquid in the dish. Turn the pork over and rub with the remaining salt mixture. Cover and refrigerate for another 2 days.
   
  3. Rinse all the salt mixture off the pork and dry well with paper towels. Wrap the pork in cheesecloth and store in the refrigerator for up to two weeks.