INGREDIENTS

Serves 2-3 (depending on how hungry you are!)

For the Brine

• 100g/7oz sea salt
• 1 tbsp black peppercorns
• 1 Clove
• 1 Bay leaf
• 1 tbsp paprika
• 1 litre Cold Water

For the Pork and sides

• 1kg Pork Belly
• Roasties
• Seasonal Veg

METHOD

Brining the Meat:

1. Add all ingredients to a tub/bowl etc. MINUS THE PORK – I used my big mixing bowl, as it was the only thing that would fit everything in!
2. Add the water and give the mixture a good stir before adding the pork.
3. Leave  the pork skin side up, and allow to float. Put in the fridge over night.
4. Remove the pork belly from the brine and pat dry with kitchen paper.

Roasting:

1. Preheat the oven to 150C/300F/Gas 2.
2. Place the pork belly onto a wire rack suspended over a baking tray. Roast in the oven for 2- 2 1/2 hours, or until crisp and golden-brown. Once cooked, allow the pork to rest for around 30 minutes.
3. Serve with gravy, seasonal veg and roasties.

ENJOY!

Love

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