When making bacon, you need to be flexible; it takes about a week to cure in the fridge, but might need more or less time, depending on the thickness of the meat.

• A 2kg piece of pork belly, skin removed

• 90 grams (3oz and 1 tsp) fine sea salt

• 90 grams (3oz and 1 tsp) light muscovado sugar

• 2 tsp liquid smoke (use Wright’s, which you can get online)

• Maple syrup, as needed

1 Thoroughly combine the salt, sugar and liquid smoke. Use a pastry brush to paint a thin layer of maple syrup over the entire surface of the pork belly. Spread half the salt/sugar mixture evenly over one side of the pork belly then place it in a large zip-lock bag. Flip it over then spread the remaining salt/sugar mixture over the other side of the pork belly.

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2 Press the air out of the bag and seal it tightly, then refrigerate for about a week, turning it over every day, until it’s firm when you press on it. Test it by pressing several spots; there shouldn’t be soft parts. When you try to bend the pork belly, it should feel stiff.

3 Rinse the meat thoroughly to rid the surface of the sugar/salt mixture. Pat it dry with paper towels then put it fat-side up on a rack in the fridge and leave it to air-dry for at least an hour.

4 Preheat the oven to 95 degrees Celsius (200 degrees Fahrenheit). Put the pork belly fat-side up on a rack and cook until it reaches an internal temperature of 66 degrees Celsius (150 degrees Fahrenheit) (test it with a probe thermometer inserted into the middle of the belly).

5 Cool the meat to room temperature then refrigerate it until firm. Slice it when the meat is cold. If you’re not planning to use it within a few days, wrap it tightly in cling film and freeze it.

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