Beer and soy glazed pork belly
This beer and soy glazed pork belly may look simple but it goes through three days of brining, pressing and marinating to ensure you have the tastiest, juiciest pork possible. The processes are very simple; you just need to plan ahead and believe us – it's well worth the wait!
Dan says: 'We’re big fans of pork belly and fat (like most chefs!) so this has been on the menu since we re-opened in May 2021. We switch between two excellent breeds of Old Spot and Mangalitza for this dish, which we get from our local butcher Barfields in Five Ways or Beals Farm which is just down the road near Lewes.'
Ingredients
Metric
Imperial
Brine
- 1/2 pork belly, skinless and boneless
- 3l mineral water
- 100g of sea salt
- 100g of caster sugar
- 1 bay leaf
- 5 black cardamom pods
- 1 tbsp of black peppercorns
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 2 1/2 star anise
Confit
- 2l duck fat
- 1l vegetable oil
Glaze
- 250ml of ale, or dark beer
- 150ml of liquid koji
- 150ml of soy sauce, good quality (Dan uses Shibanuma)
- 150ml of fresh apple juice
- 50g of brown sugar
- 1/2 tbsp of sesame oil
- 1/2 star anise
To serve
- 1 handful of Sosa Airbag Farina, or crushed pork scratchings/crackling (optional)
Equipment
- Metal skewers
- Barbecue
Method
Begin by brining the pork 3–4 days in advance. Place the brine ingredients (apart from the pork) into a large pan, bring to a simmer, stir to dissolve the salt and sugar, then leave to cool. Once completely cool, pour over the pork belly in a container and place in the fridge for 24 hours
- 1/2 pork belly, skinless and boneless
- 3l mineral water
- 100g of sea salt
- 100g of caster sugar
- 1 bay leaf
- 5 black cardamom pods
- 1 tbsp of black peppercorns
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 2 1/2 star anise
After 24 hours of brining, preheat an oven to 150ºC/gas mark 2. Lift the belly out of the brine and pat dry, then transfer to a large, deep baking tray or dish and cover with the melted duck fat and oil until completely submerged. Transfer to the oven and cook for 4 hours or until a skewer or knife goes through the belly without any resistance
- 2l duck fat
- 1l vegetable oil
Once cooked, carefully lift the pork out of the fat and place in a new tray. Cover with a second tray and weigh it down (cast-iron pans or tins of food work well). Leave to cool to room temperature then place in the fridge for 2–3 hours or ideally overnight. This firms up and sets the meat, making it easier to slice neatly
Once chilled and pressed, cut the belly into 8–10 even squares or rectangles
To make the glaze, place all the ingredients in a pan, bring to the boil, then remove from the heat and strain into a container. Place the pork pieces into the marinade and leave for 24 hours, or at least a couple of hours
- 250ml of ale, or dark beer
- 150ml of liquid koji
- 150ml of soy sauce, good quality (Dan uses Shibanuma)
- 150ml of fresh apple juice
- 50g of brown sugar
- 1/2 tbsp of sesame oil
- 1/2 star anise
Once the pork is marinaded take the pieces out and thread each onto a skewer. Place the marinade back into a pan and reduce into a sticky reduction; it should coat the back of a spoon when ready
The pork skewers are best barbecued if you have one, but if not you can pan-fry and they will still caramelise up nicely. Throughout the cooking process constantly brush the pork with the glaze, turning each skewer until they're well coloured on all sides
Serve with puffed pork skin sprinkled over the top for an optional crunch
- 1 handful of Sosa Airbag Farina, or crushed pork scratchings or crackling
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