Recipe by Michael Rees of Ellacure Restaurant

Ingredients:

Brine

• 2 stalks Rosemary
• ¼ bunch Thyme
• ¼ bunch Parsley stalks
• 4 Garlic cloves
• ½ cup Salt
• 1/8 cup Sugar
• ¼ cup Honey
• 3 Bay leaves
• ¾ tbsp whole black peppercorns
• 1 L Cold water

Pork Belly

• 1 Pork Belly
• Chicken stock

Brine Method:

– Place all ingredients in a pot and bring to the boil. Boil for 5 min then turn off.

Pork Belly Method:

Oven Method
– Place pork belly in brine overnight (12 Hours). In the morning wash off brine and place pork in baking tray. Cover with chicken stock and then cover with aluminium foil. Place in an oven at 160 degrees Celsius for 2 ½ hours. When cooked pull out carefully from tray and press for 8 hours.

Circulated Method
– Cut pork belly to cryovac bag sizes. Place in cryovac bags with 150mL of Brine. Cryovac pork to seal. Place in a tub of water circulating at 82.2 degrees for 12 hours. Remove and ice straight away. Press for 8 hours.