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.
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.
ReplyDeletePork 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.
ReplyDeletebest... mae at maefood.blogspot.com
I'd like to give this a try sometime. Thanks for the tips!
ReplyDeleteI've never made this ... I'll ahve to give it a try sometime.
ReplyDelete