Pork Belly Cured in Maple Syrup

• 2 cups grade A maple syrup
• 1/3 cup kosher salt
• 1/4 cup coarsely ground black pepper
• 3 pounds pork belly

1. Combine the maple syrup, salt, and pepper in a large bowl.
2. Stir well to combine.
3. Place the pork belly in the syrup mixture and turn it so that all sides of the meat are coated.
4. Wrap the bowl securely in plastic and refrigerate it for at least 8 hours or overnight.
5. The following day, transfer the marinated (cured) pork belly to a 4-quart casserole dish, allowing some of the marinade to drip off into the dish.
6. Preheat the oven to 200F.
7. Pour 4 cups of water around the pork belly in the casserole dish.
8. Tightly cover the dish with a lid or aluminum foil.
9. Bake the pork belly for 2 to 3 hours, or until a meat thermometer registers 180F when inserted into the center.
10. Remove the pork belly from the liquid, drain thoroughly, and set aside to cool.
11. Discard the liquid.
12. When the pork belly has cooled, use a sharp slicing knife to cut it into 1/4-inch-thick slices.
13. Cut each slice in half.
14. Arrange the slices in a skillet and cook over medium heat until they are sizzling.
15. Serve the pork belly with your choice of eggs.

maple syrup, kosher salt, ground black pepper, pork belly

Taken from www.epicurious.com/recipes/food/views/pork-belly-cured-in-maple-syrup-381837 (may not work)