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!

First published in 2022

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

Confit

Glaze

To serve

  • 1 handful of Sosa Airbag Farina, or crushed pork scratchings/crackling (optional)

Equipment

  • Metal skewers
  • Barbecue

Method

1

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

2

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

3

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

4

Once chilled and pressed, cut the belly into 8–10 even squares or rectangles

5

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

6

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

7

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

8

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
First published in 2022

Having worked in kitchens since the age of twelve, Dan Kenny has developed his own playful brand of cooking, partly influenced by his time spent living in Asia. Since 2015, he’s been showcasing his food in Brighton at various iterations of his restaurant The Set.

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