Pork belly futures, step 2.

Yes, the pork belly turned red from the wine. And, yes, that's about four pounds of pork belly in about four pounds of lard.

Potential problems: I not only ran out of white wine for the cure, I used all the red I had on hand, too. While I was able to push all of the meat down into the wine for a second or two, it wasn't exactly submerged. When I opened the curing meat tonight, a good chunk of it was clearly not covered with the wine. Now I'm wondering how the half-cured bits will work out.