Cumin Pork Belly with a Spicy Thai Infused Linguine

(Click each picture to make it larger)

This is one of my favorite things that I have ever made on this site. I’m a big fan of things that take time to make because the result always turns out better than my expectations. A few days for this, another few hours for that, and then you can eat it all in 10 minutes. 

Ingredients

1 lb. pork belly
1/2 cup salt
1/2 cup sugar
4 tbsp. cumin
3/4 gallon water

Heat up the water in a large pot then dissolve the salt, sugar, and cumin. Cool the water down then place pork belly in a 1 gallon ziplock bag and pour the mixture in. Leave the bag in the refrigerator for 3 days. You just brined something! Take the pork belly out of the bag and rinse it off then sear each side on high heat with one stick of butter added in to brown the sides. Remove from heat then place in a large crock pot and add:

1 cup diced sweet peppers
1/2 sweet onion
 
Let the pork belly cook for about 3 hours then remove and serve over pasta. I’ll get to that infused pasta in a bit.

Enjoy,

Eric