If someone asks you if you want him or her to reserve you a pork belly, the answer should always be yes. Especially if it’s a Caw Caw Creek pork belly, and you get to make your own bacon.
Such was the case this week when a lot of serious foodies descended on Motor Supply Company for an evening of swirling, mixing, sniffing, slathering, and sipping a few beverages for good measure. Executive Chef Tim Peters greeted the guests with a table filled with everything from dried figs to sorghum, then gave us a quick tutorial in coming up with our own cure.
With his background in France and his skills honed in Charleston restaurants, he has an intense interest in curing meats, loves to experiment and wanted us to do the same. I ended up creating a cure that included curry, fenugreek, dried figs, two cloves (Peters’ suggestion: “Only two, three would be too much”), some red pepper flakes and sorghum.
That is adventurous, I’ll admit, and he’s going to smoke it and then send it to me. However, curing can be as simple as keeping the pork belly in the fridge for two weeks with this basic curing recipe.