Autumn comfort food in the form of sticky, gooey, spicy pork belly...
Pork Belly - 1 kg
| ||Demerara Sugar - 350 g|| |
| ||Sea Salt - 200 g|| |
| ||Bay Leaves - 2|| |
| ||Thaitalian Tingler Chilli Jam - 2 tbsps|| |
• Combine the sugar, salt, and bay leaves with water to make a brine. Soak the pork belly in this mix overnight.
• Remove the pork belly from the brine and drain well. Score the skin in a criss-cross pattern, 1-2 mm deep, and rub in the Thaitalian Tingler Chilli Jam.
• Place in a pre-heated oven at 160°C and cook slowly for 3 hours.