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Stout Brined Pork Belly

Stout Brined Pork Belly


For the pork, marinade and sauce:

  • 1.2kg belly pork
  • 330ml can Abbeydale Brewery 'You Scratch My Back' smoked stout
  • 5 cloves garlic, peeled and chopped
  • 2 tbsp dark sugar
  • 1 tbsp smoked paprika
  • 1 tbsp fennel seeds
  • 2 tbsp balsamic vinegar
  • Black pepper

For the gremolata:

  • A handful of fresh parsley and fresh coriander
  • 1 clove garlic
  • 1/2 green chilli
  • 1 tbsp capers
  • 3 cornichons
  • Juice of 1 lime
  • A splash of white vinegar
  • Pinch of salt
  1. Combine the marinade ingredients together, then score the belly pork skin with a sharp knife. Place the meat in a dish with the marinade, ensuring the meat is covered, and refrigerate for between 3 and 24 hours.

  2. Preheat the oven to 220°C. Remove the meat from the brine and place on the rack of a roasting tray with the brining liquor in the bottom. Roast for 15 minutes before lowering the temperature to 180°C for another one and a quarter hours, covering with foil for the final 30 minutes. Remove from the oven and set aside to rest whilst you prepare the sauces.

  3. Pour the brining liquor from the roasting tray into a small pan and heat gently for around 20 minutes, until it's reduced by a third. For the gremolata, simply blitz all the ingredients together.

  4. Cut the pork into 6 squares and serve with a healthy smattering of both sauces, leafy greens for earthiness and roasted vine cherry tomatoes. You could also serve with a dollop of creamy mash for a heartier meal. Enjoy with another can of You Scratch My Back, or try a Heathen American Pale Ale for a refreshing accompaniment.

by Now Then Sheffield

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