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.


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)
White Wine


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.


  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.

  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

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

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


Your comments are most welcome. Cheers