Stout Brined Pork Belly
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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.
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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.
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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.
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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.
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