Sticky Brined Pork Belly

Essential  Cuisine

Essential Cuisine

Premium Supplier 23rd April 2019
Essential  Cuisine

Essential Cuisine

Premium Supplier

Sticky Brined Pork Belly

PREP TIME: 4 hrs 15
COOKING TIME: 4 hrs 15
SERVES: 10

Ingredients

  • 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

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.