Once you’ve made the basic cure above, you can add different flavours. Fresh bay, thyme or rosemary all work for a herby flavour, or spice the brine with fennel seeds, cloves, dried juniper berries or star anise.
Tip the salt and sugar into a freezer bag and shake well. Slip the pork into the bag, seal and scrunch around with your hands until the pork is completely covered in the cure.
Lay the pork flat in the fridge and leave for five days, turning occasionally. The dry cure will turn into a wet brine as the liquid is released from the meat.
After the five days, lift the pork from the bag, rinse it off and pat it dry. It’s now ready to slice into rashers and cook. Will keep in an airtight container for one week.