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For a special Sunday brunch, cure pork belly with a hoppy red for a fresh take on Eggs Benedict.
a Serves: 2-3
1 lb (454 g) pork belly
1½ cup (12 fl oz/355 ml) Green Flash Hop Head Red Ale (or other American red/amber)
¼ cup kosher salt
2 Tbs sugar
2 bay leaves
1 tsp ground allspice
1 tsp crushed red pepper
Soak the pork belly in the beer for at least 2 hours. Mix the remaining ingredients and pat on the pork belly. Let cure for 24 hours.
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