Ingredients
- 1 kg pork (belly, with skin, boneless)
- 25 g salt
- 1 tsp powdered sugar
- 100 ml cold water
- hot spice or chili mix to taste
- 2–3 dried hot peppers, crushed
- ground black pepper, optional
Method of preparation
- Prepare the meat, leaving the skin on – it will help with better gelling and juiciness.
- Mix the salt, sugar, and water.
- Rub the meat thoroughly with this mixture so that the spices are evenly distributed.
- Sprinkle with the hot spice, crushed hot peppers, and black pepper if desired.
- Roll the meat into a tight roll.
- Place it in the ham cooker bag and then into the ham cooker.
- Refrigerate for 48–72 hours.
Cooking
- Water temperature: 70–80°C
- Time: 2.5–3 hours
After cooking, cool thoroughly before slicing.
Tip
Serve with pickled vegetables, mustard, or freshly baked bread.