Tonkatsu Bacon
Pork belly is dry-cured with a Japanese-inspired blend of miso, soy sauce, and ginger, then hot smoked. The result is a flavorful, slightly sweet and umami-rich bacon with a crispy crust. Perfect as a side dish or in ramen and sandwiches.
Ingredients(for 1 kg)
Instructions
Curing
5–7 daysMix all ingredients into a paste and massage evenly into the pork belly. Seal in cling film or a vacuum bag and cure at 4-6 °C in the fridge. Turn and gently knead daily.
Preparation
2–3 hoursRinse meat with cold water, pat dry with paper towels and place on a rack at room temperature for 2-3 hours until the surface is slightly tacky (pellicle).
Smoking
4–6 hoursPreheat smoker to 110-120 °C with cherry and apple wood. Place pork belly inside and smoke until internal temperature reaches 68-72 °C. In the last 30 minutes, raise temperature to 130 °C for a crispier crust.
Resting
15–20 minutesRemove bacon from smoker and let rest uncovered for 15-20 minutes. For later use, allow to cool completely before slicing.
Pro Tip
Use white miso (Shiro Miso) – it is milder and less likely to burn during smoking than darker miso varieties.
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