Brined And Roasted Pork Belly
- Total Time
- 2 hours plus 3 days brining'
- Prep Time
- 3 days brining
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cups extra-fine granulated sugar
- 2½cups coarse sea salt, more for seasoning
- 12juniper berries
- 12cloves
- 12black peppercorns
- 3bay leaves
- 2½pounds pork belly with bones, skin on
- 2onions, peeled and chopped
- Olive oil
Nutritional analysis per serving (4 servings)
2053 calories; 161 grams fat; 58 grams saturated fat; 0 grams trans fat; 76 grams monounsaturated fat; 18 grams polyunsaturated fat; 127 grams carbohydrates; 9 grams dietary fiber; 91 grams sugars; 32 grams protein; 112 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine sugar, salt and spices in a large pot. Add 4¼ quarts water, and bring to a boil. Cool, then transfer to a large bowl and add pork. Let stand, loosely covered, for 3 days in refrigerator.
- Step 2
Heat oven to 375 degrees. Place onions in a roasting pan. Rinse pork, score skin with a sharp knife and place on onions. Rub skin with a bit of olive oil, and season lightly with sea salt. Roast, uncovered, 1½ to 2 hours; do not let burn. Skin should be crisp; if not, transfer to hot broiler. Cut pork in thick slices, and serve with onions.
Private Notes
Comments
Instead of the juniper berries use 6oz. of gin in the brine AFTER you let it cool.
Instead of the juniper berries use 6oz. of gin in the brine AFTER you let it cool.
From NYT 4/25/2001
This is from Ferguus Henderson - Nose to Tail Eating