Garlic-Soy Bacon

Preparation info
  • Makes about

    3½ pounds

    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This is my pork teriyaki bacon; it has a rich, salty, sweet flavor. I use it for all my Asian-inspired recipes, including bacon fried rice, Bacon Ramen, and Tempura Bacon.


  • 2 cups (475 ml) low-sodium soy sauce
  • ¾ cup (180


Combine the soy sauce, honey, garlic, pink salt, and kosher salt in a blender and blend until combined. Transfer the brine to a large food-safe container with a tight-fitting lid. Add the pork belly and make sure it stays submerged. I use a plastic container filled with cans to weigh it down.

Cure the belly in the refrigerator for 8 days.

Drain the pork belly in a colander or la