| | | | Autumn comfort food in the form of sticky, gooey, spicy pork belly... | Serves: | 4 | Preparation Time: | 20 mins | Cooking Time: | 3 hours | Ingredients: | Pork Belly - 1 kg | | | Demerara Sugar - 350 g
| | | Sea Salt - 200 g
| | | Bay Leaves - 2
| | | Thaitalian Tingler Chilli Jam - 2 tbsps | | | Method: | • 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.
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