Shio Koji Bacon

Описание: Shio Koji “Bacon” (Video-Style Easy Koji Bacon)

-What this is?

A bacon-style pork belly made by curing with shio koji (salted rice koji) and then baking at low temperature. Shio koji tenderizes the meat and boosts umami.
Note: This is not the same as “pink cured” smoked bacon made with curing salts.

-Ingredients (makes 500g–1kg)
Pork belly block: 500g to 1kg
Shio koji: ~10% of the meat weight
500g pork → 50g shio koji
1kg pork → 100g shio koji
Coarsely ground black pepper: to taste (generous, like the video)
Black tea leaves (dry): a handful (about 2–3 tbsp) for aroma
(Optional) Smoking chips / smoker / smoke gun for extra smoke

-Method
1) Quick cure (about 3 minutes)
Pat the pork belly dry.
Rub shio koji over all surfaces (or add both to a bag and massage well).
Press out air and seal tightly.
2) Refrigerate for 3 days
Cure in the fridge for 3 days.
Flip the bag once a day for even curing.
3) Wipe off the shio koji (do not rinse)
Remove pork from the bag.
Thoroughly wipe off the shio koji with paper towels.
Wiping (instead of rinsing) keeps umami on the surface and helps it dry.
4) Season with black pepper
Place pork on a rack and coat all sides with black pepper (including the fat side).
5) Bake with tea aroma: 120°C for 70 minutes
Scatter black tea leaves on a baking tray.
Place a rack over the tray (so the pork does not touch the tea leaves).
Put pork on the rack.
Bake at 120°C (250°F) for 70 minutes.
Ventilate well—tea leaves can create aroma and light smoke.
6) Optional: extra smoke
The video adds extra smoking after baking.
If you have a smoker/smoke gun, add a short smoke session (5–15 minutes) for aroma.
7) Cool, then slice
Cool to room temp, then chill in the fridge for clean slicing.
Slice thin or thick as you like.