Porter’s chef reveals bacon recipe

Chef Johnny De Vivo of Porter’s in the Forest is known for tasty homemade bacon, but he will make his big debut on the food network this weekend on “Cutthroat Kitchen”.

The Food Network show features four chefs competing in a three-round elimination cooking competition. However, the contestants face auctions in which they can purchase opportunities to sabotage each other or benefit themselves.

Each chef is given $25,000 at the start of the show; the winner keeps whatever money he/she has not spent in the auctions.

You can watch Chef Johnny on Food Network Sunday at 10:00 p.m.

If you’d like to try making Johnny’s famous bacon, he’s shared the recipe below.

Chef Johnny’s Bacon Recipe

2 cups kosher salt
4 cups brown sugar
1 tsp pink curing salt
cup black peppercorns
Star anise
Bay leaf
Rosemary
Prep
Cover the pork belly in the salt cure for 7 days, next remove the bellies from the cure and soak it in cold water for an hour to remove the salt flavor. Then remove the bellies from the water and allow it to air dry in the walk-in for 24 hours to allow the meat to firm up.
Finish
Turn the smoker up to 200 degrees and allow the bellies to cook for 5 hours or until the internal temperature reaches 150. Remove the bellies from the smoker onto a baking sheet to cool. Slice you your liking.