Ingredients: 200g of good quality sea salt flakes ( We use Murray River sea salt) 3 cloves of garlic 6 sprigs of thyme 2 large rosemary sprigs 3 star anises 6 juniper berries 1 teaspoon of smoked paprika 4 coriander seeds
Method: Place all ingredients into a food processor and blitz until you form a coarse aromatic salt. (This salt will keep fresh in an airtight container for weeks.)
If you’re deciding to do a pork belly, our cooking times and length (for a full pork belly) is 85°C for 30 hours before pressing for 24 hours. Please enjoy the recipe and use it also for braising in the coming colder months.