Crispy Pork Belly and Spinach Puree
Cook Time 5 hours (+ overnight marination)
Servings 6
Ingredients
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
Method
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.
Serve.