How to Make Bacon


  • pork belly (liempo), 1 kg
  • salt, 2 1/3 tbsp
  • sugar,3/4 tbsp
  • prague powder, 1/4 tsp
  • ascorbic acid, 250 mg


  • knife
  • weighing scale
  • chopping board
  • mixing bowl
  • measuring spoons
  • tray


  1. Mix dry ingredients thoroughly.
  2. Rub the ingredients on the skin side of the trimmed bacon, and then on the fleshly portion.
  3. Pack the slabs skin down on an enameled or non-corrosive container.
  4. Cure in the refrigerator for 1 week.
  5. After curing, soak the slabs for a few minutes in warm water.
  6. Drain the bacon.
  7. Smoke for 2 hours.
  8. Dry for 9 days.
  9. Slice thinly.
  10. Cook by frying in its own lard.

For meat processing ingredients, contact:

Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: [email protected]


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