- 1kg pork belly
- 70g salt
- 20g sugar
- 1 ltr water
- 1 tsp pink peppercorns
- 50g dark brown sugar
- 200g light brown sugar
- 500ml passata
- 250ml apple juice
- 15g gluten free Worcestershire sauce
- 50g honey
- 50g wholegrain mustard
- 8g Essential Cuisine Ham Stock Mix
- 12g Essential Cuisine Pork Glace
- 100ml Essential Cuisine Signature Chicken Stock Reduction
- 2 tsp chilli flakes
- 1 tsp smoked paprika
- 10g smoked sea salt
Sticky Brined Pork Belly
Sticky Brined Pork Belly
PREP TIME: 4 hrs 15
COOKING TIME: 4 hrs 15
SERVES: 10
Ingredients
Method
1. Boil the brine ingredients to dissolve the salt and sugar, then cool. Pour over the pork belly in an airtight container and brine overnight in the fridge.
2. Mix the marinade ingredients in a pan, simmer to reduce until a thick paste, then cool.
3. After 24 hours, remove the belly from the brine, rinse and pat dry. Slice into 10 equal slices.
4. Mix the reduced marinade onto the belly slices, keeping a little aside. Leave for about 1 hour.
5. Griddle over a medium heat BBQ for about 10 minutes, turning occasionally.
6. For the last 2 minutes, brush with the reserved marinade twice each side, turning constantly.
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