Food & Drink - - BEER DRESSING UP BEER -

Serves 10 – 12 peo­ple IN­GRE­DI­ENTS BRINE

8 litres wa­ter 1 ¾ cups Kosher salt 3 ½ tbsp dried fen­nel seed 1 ¾ tbsp black pep­per whole 3 heads of smashed fresh gar­lic ½ bunch fresh thyme 3 bunches fresh rose­mary 2 tbsp dried chilli flake 1 heap­ing tbsp dried co­rian­der seeds


1 stale crusty loaf, cut into ½" cubes 1 ¼ cup milk 2/3 cup white onion, medium diced ½ bunch fresh sage, roughly chopped ½ cup toasted pine nuts, chopped ½ tsp Kosher salt ½ cup dried cran­ber­ries, roughly chopped


10-15 lb pork belly 1 head gar­lic, chopped ½ bunch fresh rose­mary, chopped 1 tbsp crushed fen­nel seed


1. Brine: add salt to wa­ter in large pot and bring to boil, whisk­ing un­til salt is dis­solved. Add re­main­ing In­gre­di­ents, re­move from heat and al­low to cool com­pletely. Ap­prox. 3 hours. 2. Once cooled, place pork belly in a deep roast­ing pan, pour brine over the meat to cover. 3. Cover, re­frig­er­ate for 48 hours. 4. Stuff­ing: soak bread in cold milk for one hour. Squeeze milk from bread and com­bine re­main­ing stuff­ing in­gre­di­ents. Can be pre­pared day ahead. 5. Pre­heat oven to 450ºC. 6. Pork for roast­ing: re­move pork belly from brine, place skin side down on sur­face and pat dry. Cover meat evenly with chopped rose­mary, gar­lic, and fen­nel fol­lowed by stuff­ing, then roll the pork tightly be­gin­ning with the loin. 7. Se­cure pork belly for roast­ing us­ing butcher’s twine. Tie the roll from end to end in 2" in­ter­vals. 8. Pour 1 litre wa­ter into large roast­ing pan, fol­lowed by the roast, cover and cook at 450ºC for 1-2 hours or un­til skin is golden brown. 9. Lower temp to 350ºC, un­cover and cook for 1.5 – 2 hours or un­til pork can be pulled apart and skin is crispy. 10. Place on cut­ting board to rest for one hour. To serve, cut into 1" slices and add your choice of sides and sauces.

Chef Rob Gen­tile

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