Roasted Pork Belly
Roasted Pork Belly Recipe. A decadent dish served by many a fine restaurant. The inspiration of this incredibly simple and delicious recipe can be traced back to the great British Chef Fergus Henderson. If you're looking to serve a crowd this is a great dish to make and the leftovers can be used for great flavor enhancers for stews, soups, and beans.
|kosher salt||4 cups|
|pork belly||1||9 - 10 lbs.|
|olive oil||1/4 cup|
- In a large stock pot combine the kosher salt, sugar, water, juniper berries, cloves, black peppercorns, and bay leaves. Bring to a boil and stir until the kosher salt and sugar have completely dissolved.
- Allow the brine to completely cool.
- Place the pork belly in a large container and pour in the brine. Cover the container and place in the refrigerator for up to 3 days.
- 3 hours prior to cooking remove from the brine, rinse off, and allow to dry. This will allow the pork belly to come to room temperature. Preheat your oven to 375 degrees.
- In a large roasting rack place the chopped onion.
- Place the pork belly meat side down on top of the onions.
- Using a sharp knife starting from left to right make diagonal cuts across the pork belly about a 1/2 an inch apart through the rind till it barely touches the meat portion. Now make the same cuts from right to left. When you're done you will have diamond shaped cuts across the top of the pork belly.
- Rub down the top of the pork belly with the olive oil.
- Place the pork belly in the oven for 1 to 1 1/2 hours or until the pork belly reaches an internal temperature of 160 degrees. Allow to rest for 10 to 15 minutes before serving.