Russell Bateman''s Dingley Dell Pork Belly Brine

Dingley Dell's Flying Visits

Dingley Dell's Flying Visits

Standard Supplier 30th August 2012
Dingley Dell's Flying Visits

Russell Bateman''s Dingley Dell Pork Belly Brine

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Russell Bateman''s Dingley Dell Pork Belly Brine recipe below, as tried and tested by professional chefs - Why not give it a try? Russell Bateman, Head Chef at Colette's at The Grove.


  • Recipe for Dingley Dell's Pork Belly Brine
  • 1 Dingley Dell Pork Belly (off the bone)
  • 200g Rock Salt
  • 2 Litres Cold Water
  • 4 Carrots
  • 1 Onion
  • 6 Cloves Garlic
  • 1 Stick Celery
  • Half Head Fennel
  • 5g White Peppercorns
  • 5g Coriander Seeds
  • 2 Star Anise
  • 4g Fennel Seeds


Bring all ingredients to the boil and allow to cool.
Once cooled pass the liquid through a fine strainer and discard the veg, herbs & spices.
Cover the whole pork belly in brine solution.
Leave in the brine for 6 hours.
Wash the brine off lightly and dry on a cloth.
Double Vac-pac the belly whole and cook at 75ºc for 36 hours.
Remove from the bath and lightly press whilst still in the bag.
Leave overnight to set up.
Portion and pan fry when needed.

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