Bacon with the added warmth, sweetness, floral notes, and the touch of heat from Garam masala? Amazing in a Chapati, with fresh coriander and mango chutney - an Indian twist on a traditional British bacon sandwich!

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  • 500 g pork belly, skin removed
  • 18 g salt
  • 5 g black pepper, ground
  • 5 g Garam masala
  • 1.25 g Cure No 1


  • Mix the salt, black pepper, garam masala and cure #1 together and put in a zip lock freezer bag
  • Add the pork belly to the bag and make sure it is covered in the cure all over
  • Leave this in the fridge for 7 days, turning it over every day (this is important)
  • After 7 days take the belly out of the bag and rinse it and pat dry
  • Leave the belly in the fridge on a plate overnight
  • Hang at 75RH at 6c for a week and then slice
  • Slices can be cooked or vac sealed and frozen for later use!

How to eat it?

Try it with fresh coriander and some mango chutney on a Chapati with some fresh coriander.


October 11, 2023
 in the 
Home curing


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Home curing