Ras el hanout pastrami belly

Adapted by StarChefs.com
November 2017
Yield: 1 pastrami belly


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
1 pork belly from Gloucestershire Old Spots pig
pork fat


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.