Instructions

1. In a small bowl, combine kosher salt, brown sugar, black pepper, garlic powder, and paprika to create a flavorful dry rub.
2. Place the pork belly on a large baking sheet. Generously coat all sides of the pork belly with the dry rub mixture, ensuring an even coverage for optimal flavor.
3. Cover the baking sheet with plastic wrap and refrigerate for 7-10 days. Flip the pork belly every 2 days to ensure even curing and absorption of flavors.
4. After the curing period, preheat your oven to 200°F (93°C).
5. Carefully rinse the cured pork belly under cold water to remove excess salt. Pat it dry with paper towels to prepare for baking.
6. Place the pork belly on a wire rack set inside a baking sheet to allow for air circulation during cooking.
7. Bake for approximately 90 minutes, or until the internal temperature of the pork belly reaches 150°F (65°C).
8. Once cooked, remove the bacon from the oven and let it cool for a few minutes. This will make slicing easier.
9. Slice the homemade bacon to your desired thickness. For best results, cook the slices in a skillet over medium heat until they are crispy and golden brown.
10. Serve hot and enjoy the delightful crunch and flavor of your homemade bacon!