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Brined Pork Belly recipe
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Ingredients
- a brine
- 4 pound ½piece of pork belly with skin and bones on
- 2 onions peeled and chopped
- a minuscule splash of extra-virgin olive oil
- pinch aof coarse sea salt
Ingredients
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Instructions
- Brine your pork belly piece for 3 days, rinse, then score the skin gently with a sharp knife (a boxcutter is excellent for this purpose).
- Place the onions on the base of a roasting tray (their purpose is, as well as flavor, to stop the belly sticking). Lay the belly on top. Rub the skin with a little oil and then the salt. Place in a medium to hot oven for approximately 1½–2 hours; keep an eye on it so it does not burn. If you’re anxious that the skin is not crisping up, you can start or finish the belly under the grill.
- When cooked you should have crispy skin on top of soft and giving fatty flesh. Lift off the onions and serve.
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