Sunday, 30 April 2017

Brined Pork Belly



Carole's Chatter: Brined Pork Belly


This Brined Pork Belly can't be described as fast food!  The brining of the pork takes a day, so you have to think ahead.

Ingredients:

For the brining liquid – Water, salt, brown sugar and molasses.  In terms of quantities for 1 unit of salt, put in 1 ½ units of brown sugar and ½ a unit of molasses.

For the roasting:
Pork belly (with skin scored)
Salt
White Wine

Method:

Prepare the brining liquid by gently warming the ingredients and stirring until they are combined.  Don't bring to the boil.

Put the brining liquid into your container.  (I used a lasagne dish) and pop the pork belly into it.  I tried to leave the skin out of the liquid but I don't think it would matter.

Cover with cling film and let it sit in the fridge for at least 24 hours.

About 2 hours before you want to cook, take the pork out of the liquid.  Rinse it with water.  Pat it dry and let the meat come to room temperature.  I put salt on the skin at this stage – I don't recommend you do that until just before roasting. 

Get your oven up to a high heat and then roast the pork belly on top of a wire rack.  Leave it roasting for 15 minutes and then turn down the oven to moderate and keep roasting for an hour.  Then add a glass of white wine and roast for another hour.

Let the pork rest for at least 20 minutes before serving – don't cover the top – it'll ruin the crackling.

4 comments:

  1. I would love to brine some pork belly, if only I could just get some here, sustainably raised. Brining is a good and useful technique.

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  2. Pork belly buns are really delicious -- I just watched the old TV show "Mind of a Chef" about pork belly. Chef David Chang was one of the popularizers of this delicious dish.

    best... mae at maefood.blogspot.com

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  3. I'd like to give this a try sometime. Thanks for the tips!

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  4. I've never made this ... I'll ahve to give it a try sometime.

    ReplyDelete

Your comments are most welcome. Cheers