Crispy Pork Belly and Spinach Puree

Cook time 5 hours (+ overnight marination)
Servings 6


3kg pork belly
2.5L water
250g salt
100g brown sugar
8 juniper
2 bay leaves
½ bunch thyme
8 whole allspice
1L vegetable oil

500g spinach
100ml olive oil

Crispy Pork Belly and Spinach Puree


To make brine add water, salt, brown sugar, juniper, bay leaves, thyme and allspice to a saucepan. Bring to the boil and then chill. Cover over pork belly and leave in the fridge overnight .

Take belly out of the brine, pat dry and place in a deep tray. Cover with vegetable oil and cook on 160°C for 4-5 hours.

Once cooked take the pork out of the oil and chill in fridge.

Portion and crisp in the pan skin side down with a little olive oil in a pan on medium heat.

To make the spinach puree, blanch spinach until cooked, cool in iced water and blitz with olive oil.