Spice Brined Pork Belly
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Spice Brined Pork Belly
Yields1 ServingCook Time2 hrs
For the Spice Brine:
 2 lbs pork belly
 1 qt white wine
 ½ cup soy sauce
 2 French shallots, thinly sliced
 3 tbsp sugar
 2 tbsp avocado oil
 1 tbsp roasted garlic concentrate
 2 bay leaves
 1 knob of fresh ginger, sliced
For the Braising Liquid:
 1 qt demi-glace (store-bought or homemade)
 2 cups white wine
 1 cup spiced brine (reserved from the pork belly brine)
 1 celery stalk, roughly chopped
 1 French shallot, halved
 1 carrot chopped
For the Mashed Potatoes:
 4 Yukon gold potatoes, peeled and diced
 1 tsp roasted garlic concentrate 
 Butter, to taste
 Heavy cream, to taste
 Salt and pepper, to taste
For the Broccolini:
 1 bunch broccolini, trimmed
 1 lemon (zest and juice)
 ½ tsp chili flakes
 2 tbsp olive oil
 Salt and pepper, to taste
Prepare the Spice Brine:
1

In a large pot, heat the avocado oil on medium heat, add sliced shallots, spices, garlic cloves and fresh ginger. Cook for two minutes. Add the white wine, and reduce for two minutes. Add sugar soy sauce, water, and cook on medium heat for 20 minutes. Transfer to a shallow pan and allow to cool. 

2

Once brine is cool, place pork belly in baking tray, add spiced brine and let it marinate overnight.

3

Preheat oven to 375 degrees. Remove pork belly from the brine patting it dry with a paper towel. In a braising tray roast the pork belly for 30 minutes. Add braising liquid until you reach the fat cap. Keep the fat cap exposed so that it can crisp up during the braising process. Braise at 350 degrees for 2 hours or until tender. 

4

Boil potatoes, drain and mash with roasted garlic, butter, cream, salt and pepper. 

Prepare the Broccolini:
5

In a pan heat oil and chili add broccolini and char on each side to get a nice brown color, about 1 minute each side. Toss with lemon zest and lemon juice, salt and pepper to taste. 

6

Slice pork belly and serve on top of mashed and broccolini, add some of the braising liquid and enjoy! 

 

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Category

Ingredients

For the Spice Brine:
 2 lbs pork belly
 1 qt white wine
 ½ cup soy sauce
 2 French shallots, thinly sliced
 3 tbsp sugar
 2 tbsp avocado oil
 1 tbsp roasted garlic concentrate
 2 bay leaves
 1 knob of fresh ginger, sliced
For the Braising Liquid:
 1 qt demi-glace (store-bought or homemade)
 2 cups white wine
 1 cup spiced brine (reserved from the pork belly brine)
 1 celery stalk, roughly chopped
 1 French shallot, halved
 1 carrot chopped
For the Mashed Potatoes:
 4 Yukon gold potatoes, peeled and diced
 1 tsp roasted garlic concentrate 
 Butter, to taste
 Heavy cream, to taste
 Salt and pepper, to taste
For the Broccolini:
 1 bunch broccolini, trimmed
 1 lemon (zest and juice)
 ½ tsp chili flakes
 2 tbsp olive oil
 Salt and pepper, to taste

Directions

Prepare the Spice Brine:
1

In a large pot, heat the avocado oil on medium heat, add sliced shallots, spices, garlic cloves and fresh ginger. Cook for two minutes. Add the white wine, and reduce for two minutes. Add sugar soy sauce, water, and cook on medium heat for 20 minutes. Transfer to a shallow pan and allow to cool. 

2

Once brine is cool, place pork belly in baking tray, add spiced brine and let it marinate overnight.

3

Preheat oven to 375 degrees. Remove pork belly from the brine patting it dry with a paper towel. In a braising tray roast the pork belly for 30 minutes. Add braising liquid until you reach the fat cap. Keep the fat cap exposed so that it can crisp up during the braising process. Braise at 350 degrees for 2 hours or until tender. 

4

Boil potatoes, drain and mash with roasted garlic, butter, cream, salt and pepper. 

Prepare the Broccolini:
5

In a pan heat oil and chili add broccolini and char on each side to get a nice brown color, about 1 minute each side. Toss with lemon zest and lemon juice, salt and pepper to taste. 

6

Slice pork belly and serve on top of mashed and broccolini, add some of the braising liquid and enjoy! 

Spice Brined Pork Belly