Do you love a good roast on a winter’s day? Are you wanting to know how to brine and roast pork belly perfectly? Fancy having a different roast to Turkey this Christmas?
Well, if you love pork, no matter why you want to try cooking it, you simply must try out our recipe. There’s always a million and one things to do in the run-up to Christmas, but if you time your kitchen prep well, you’ll soon have a wonderful Christmas feast for all your loved ones.
Roast Pork Belly is a moist and tasty dish to serve, and our top tip is to brine the meat for up to 24 hours. The brine will infuse many different flavours to ensure your roast will be perfect – this method works for a vast variety of poultry as well, so try it out!
The Pork Belly – Serves 6
- 1.5kg Pork Belly (scored). Or you can go for Jon Thorner’s Pork Belly Mini Joint* (450g) for a smaller portion (would serve 2 to 3)
- 150g Maldon Sea Salt
- 75g Tate & Lyle Dark Brown Soft Sugar
- 2000ml Water
- 100ml Napolina Lightly Peppery Virgin Olive Oil
- 75g McDougalls Plain Flour
- 500ml White Wine
- Vegetables* for roasting tray: Carrots, Celery, Red Onions, Garlic
- A few juniper berries, East End Fennel Seeds, Schwartz Bay Leaves, Bart Peppercorns and a sprig of thyme.
- Maldon Sea Salt
- Combine the water, sugar, salt and spices and bring to a boil on the stove to dissolve. Leave to cool to room temperature.
- Place the pork belly in a large container and cover with the cooled brine liquid. Place in the fridge for up to 24 hours.
- Remove and drain the liquid, and leave the pork out to allow the skin to dry out.
- Place the vegetables in a roasting tin and place the pork belly on top. Rub a little salt into the skin.
- Turn the oven to as high as it goes and roast for 10 minutes. Turn the oven down to 160°C and roast for 1.5 hours.
- After, add 3/4 of the wine and cook for a further hour.
- Remove from the oven and carefully remove the pork onto a chopping board.
- To create the gravy, add the remaining wine and whisk in the flour into the pan which contains all the pork’s juices from roasting in the oven. Don’t forget to crush the roasted vegetables to release their flavour!
- Strain into a jug and carve the pork.