Ras el Hanout Pastrami Belly

SAVORY

Dec 5

Chef Adam Brick of Vino Vino | Austin
Yield: 1 pastrami belly

INGREDIENTS

Brine:
2½ pounds salt
24 grams InstaCure #1
50 grams sugar
20 grams black peppercorns
8 bay leaves
1 large bunch of thyme
2 cloves garlic
Juice of 2 oranges

Spice Blend:
35 grams Indian green coriander, toasted and ground
20 grams black caraway, toasted and ground
25 grams aleppo pepper, toasted and ground
25 grams urfa chile, toasted and ground
8 grams Kampot peppercorn, toasted and ground
2 grams toasted and ground cinnamon
4 grams dry allspice berries , toasted and ground
10 grams cumin seeds, toasted and ground

Pastrami:
1 pork belly from Gloucestershire Old Spots pig
Pork fat

METHOD

For the Brine:
In a large nonreactive container, combine salts, sugar, and 22 liters water, stirring until dissolved. Add remaining ingredients.

For the Spice Blend:
In a bowl, combine all spices.

For the Pastrami:
Submerge pork belly in Brine for two days in refrigerator. Heat the water bath of an immersion circulator to 74°C. Drain and thoroughly dry belly. In a vacuum bag, seal belly and a little bit of pork fat. Cook sous vide for 12 hours. Cool in bag for 1 hour at room temperature, then place between weighted sheet trays for at least 3 hours. Transfer belly from bag to a sheet tray lined with a wire rack. Season liberally with Spice Blend and place in refrigerator by the fan for 2 days, uncovered. Prepare and heat a smoker to between 250°F and 300°F. Smoke belly for 45 minutes.

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