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Brined Pork Belly

Ingredients

  • 1 1/4 lbs. of pork belly
  • 12 c.  water
  • 1 cup table salt
  • 1/2 stalk lemongrass
  • 1/2 head garlic
  • 1 1/2 sprigs rosemary
  • 1 stick cinnamon
  • 1/3 bunch thyme
  • 4 bay leaves
  • 4-5  star anise
  • 3 Tbsp.  coriander seed
  • 1 Tbsp.  ginger or use 4 Tbsp. fresh ginger

Instructions

  1. Mix all ingredients in a pot. Bring to a boil. Remove from heat and cool before use. Cover the pork belly with the brine. Brine the pork belly for 24 hours. Remove from brine and rinse. In a pan, cover the pork belly with cool water. Cover with foil. Cook for 24 hours at 325°. (this is the party I ignored and cooked at 250° for about 5 hours). Once cooked, press and refrigerate overnight. Next day, cut the pork belly into small cubes and fry them until golden brown and crispy.  **Note, I think the next time, I may brine but after brining just cut up and fry.