Brined And Roasted Pork Belly

Name: Brined And Roasted Pork Belly
Total time: 2 h
Yield: 4 servings
Ingredients: 1 3/4 cups extra-fine granulated sugar; 2 1/2 cups coarse sea salt, more for seasoning; 12 juniper berries; 12 cloves; 12 black peppercorns; 3 bay leaves; 2 1/2 pounds pork belly with bones, skin on; 2 onions, peeled and chopped; Olive oil

Recipe from Fergus Henderson

Adapted by William L. Hamilton

Total Time: 2 hours plus 3 days brining'
Prep Time: 3 days brining
Rating: 3(53)
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Featured in: Luxury Cut, Surprise Source

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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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.