Subj : St. Fergus 14
To   : All
From : Dave Drum
Date : Mon Mar 29 2021 22:26:54

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fergus Henderson's Brined Roasted Pork Belly
 Categories: Pork, Vegetables, Herbs
      Yield: 8 Servings

MMMMM---------------------------BRINE--------------------------------
      2 c  Superfine sugar
  2 1/4 c  Coarse sea or kosher salt
     12    Juniper berries
     12    Cloves
     12    Black peppercorns
      3    Bay leaves
      4 qt Water

MMMMM-------------------------PORK BELLY------------------------------
  4 1/2 lb Piece of pork belly; w/rind
           - & bones
      2 lg Onions; peeled, chopped
           Tiny splash olive oil
        pn Coarse sea salt

  Bring all the brine ingredients together in a pot, and
  bring to a boil so the sugar and salt melt. Decant into
  a container and allow to cool. When cold add your meat,
  and leave it in the brine in the refrigerator for the
  number of days required for your recipe.

  Brine your pork belly for 3 days, rinse, then score the
  rind gently with a sharp knife (a retractable blade
  knife is excellent for this purpose).

  Place the onions on the bottom of a roasting pan (their
  purpose is, as well as flavor, to stop the belly
  sticking). Lay the belly on top. Rub the rind with a
  little oil and then the salt. Place in a medium to hot
  375+|F oven for 1 1/2 to 2 hours; keep an eye on it so it
  does not burn. If youCÇÖre anxious that the rind is not
  crisping up, you can start or finish the belly under the
  broiler.

  When cooked you should have crispy rind on top of soft
  and giving fatty flesh. Lift off the onions and serve.

  RECIPE FROM: https://shadowcook.com

  Uncle Dirty Dave's Archives

MMMMM

.... "There are secret opportunities hidden inside every failure" Sophia Amoruso

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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