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Brined And Roasted Pork Belly Recipe

Name: Brined And Roasted Pork Belly
Total time: 2 h
Yield: 4
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

NYT Cooking

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

Method

Combine sugar, salt and spices in a large pot. Add 4 1/4 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.

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, 1 1/2 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.

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