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!!!
Ingredients:
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.
Elaboration:
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.
