Curing Salt 

2 quarts salt 

1 quart sugar 

1/4 cup pepper, ground 

1/4 cup chili flakes 

in a large bowl: whisk well. 

Transfer to 1 qt deli containers, label and date and place by other salt and spice shelf. 

Pork Bellies, Cured 

1 1/4 cups Curing Salt, See recipe 

1 each pork belly 

In a large lexan: Coat each belly with 1 1/4 cup of curing salt from the recipe book and place in a lexan overnight in the walkin. 

label and date and place on protein shelf in the walk-in.

Pork Belly Braising Liquid 

1/2 cup canola oil 

5 each onion, minced 

1/2 cup garlic, minced 

1 tub honey 

5 quarts light beer 

1/2 cup mireopix base 

5 sprigs thyme 

3/4 cup parsley 

6 each bay leaf 

5 quarts water 

10 pounds ice, zero out a container on the scale to measure ice

In a large pot: Caramelize first 3 ingredients. Add everything but the ice and bring to a boil.

In a 22qt cambro, add ice, and strain liquid over ice. Discard herb scraps. 

Place in labeled and dated cambro by braising liquids in the walk-in. 

Belly Dust 

1 cup powdered sugar 

1/4 cup brown sugar 

1 tablespoon maple syrup 

combine in a bowl and whisk well.

Chili Aioli (Small Batch) 

1/2 cup Mayonnaise 

1 tablespoon sriracha 

1 tablespoon sambal 

1 teaspoon lime juice 

In a small bowl: Whisk everything together.