Pork Belly

2 weeks ago I have promessed a guest that I will publish this recipe for him. I believe that i told him that I will do it last friday. sorry for the delay but……… here is the excuse. Enjoy it!!!


For the Brine:

½ cup of Kosher salt.

½ cup of sugar

4 ½ cups of water, divided.

½ cup of reduced chicken broth.

1.5 Kg of skinless boneless pork belly.

10 juniper corns.

5 black pepper corns.


1-Stir together kosher salt, sugar and 4 cups of water until get well dissolved.

2- Place the pork belly in a vacuum pack bag with the brine apply presure in the machine at 99% and let it rest for 24 hours.

3-Preheat the oven 300 ºF.

4-Place the pork in a square oven tray with the brine and the remaining water, cover with foil paper and cook it for 2 and a half hours.

5- Cool down the pork and save it in the cooler with presure in the top for 24 hours.

6- Cut it in perfect squares and reserved.

7- In a pan medium fire, cook the skin until get golden brown. Turn it and cook all the sides until gets perfectly colored.

~ by MIkel de Luis on July 20, 2010.

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