Adam Gray's beautiful beer marinated pork belly recipe takes a bit of forward planning, but is simple to pull off and well worth the wait for the heady flavours imparted by the Pilsner, bay leaf and peppercorns. If you don't have a barbecue, a very hot griddle pan will do nicely.
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To start the dish, mix all of the marinade ingredients together. Place the pork belly in a suitably-sized deep container, fat-side down, and cover with the marinade. Leave in the fridge to marinate for 8-10 hours
10g of black peppercorns, cracked
1 bulb of garlic, roughly chopped
5 bay leaves
1 pork belly, 2-3kg in weight, free-range, boneless
1.32l Meantime Pilsner
The next day, preheat the oven to 130°C/gas mark 1
Remove the belly from the marinade and place in the oven for 2 1/2-3 hours until soft and tender. Once cooked, remove from the oven, allow to cool and refrigerate until firm
Once cold, cut into 1cm wide slices. Either grill on a hot barbecue or a hot griddle pan until lightly crispy on both sides
Meanwhile, blanch the asparagus until tender then drain
12 asparagus spears, English, stems peeled and sliced
Divide the asparagus onto plates along with the dandelion leaves. Add the slices of pork belly and drizzle with some rapeseed oil. Serve immediately
dandelion leaves, or wild rocket
100ml of rapeseed oil
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