Special equipment: Mortar and pestle Apple wood, as needed Smoker
In a medium bowl, combine the salt, muscovado sugar, sugar, pink salt, black pepper, herbs d'Provence, juniper berries, and lavender and mix together well. In a separate smaller bowl, mix the honey and gin together. Brush this honey-gin mixture on all sides of the pork belly. Roll the belly in the cure mix and place in a plastic container and put in the refrigerator. Flip the meat every day for the next seven days to ensure that it cures evenly.
Once ready to cook preheat the oven to 300 degrees F.
Heat the apple wood and place in a smoker. Add the pork belly and smoke for about 20 minutes. Place the cured pork belly on a baking rack (or wire rack) set above a pan of water and cover the pan and the meat with aluminum foil. Place the covered meat in the oven and cook for about 1 hour, or until a thermometer inserted into the meat reads 155 degrees F. Once cooked, remove the meat from the oven and put in refrigerator to cool completely.
In a small sauce pan, combine the mustard seeds and gin and bring to a boil. Remove the pan from the heat and allow to cool.
Cook Time: 5 to 10 minutes
Ease of preparation: Easy
Recipe courtesy of Brad Farmerie, Executive Chef of Double Crown and Public