Pork Belly with Balsamic Glaze

Ingredients

• 2 pieces of pork belly, about 1kg (2¼ lb) each

Marinade

• 4 tbs salt
• 80 g (½ C) sugar
• Grated rind of 3 lemons
• 1 tbs finely chopped rosemary
• Juice of 1 lemon

The Brine

• 2 litres (8½ C) water
• 150 g (½ C) salt
• 12–14 peppercorns
• 2–3 bay leaves
• 2 sprigs of thyme

The Balsamic Gel

• 250 ml (1 C) balsamic vinegar
• ½ tsp xanthan gum
• 125 ml (½ C) water

To Serve

• 40 g (3 tbs) butter
• 300 g (2 C) garden peas, blanched
• 300 g (2 C) broad (fava) beans, blanched
• Salt and black pepper
• 200 ml (1 C) warm chicken stock

Directions

1. Place all the ingredients into a large saucepan and bring to the boil, reduce the heat and simmer for 30 minutes.
2. Remove from the heat and allow the liquid to cool.
3. Store the brine in the refrigerator until required.
4. Place the pork belly pieces in a dish and cover completely with the brine.
5. Place in the refrigerator for 24 hours, then drain off the water and pat the pork belly dry.
6. Combine the salt and sugar in a small bowl and add the grated lemon rind and chopped rosemary. rub the ingredients together with your fingers until fully incorporated and the mixture is fragrant. Add a squeeze of lemon juice.
7. Place the pork belly into a clean dish, then rub the herb mixture into it.
8. Cover the dish with plastic wrap and place it in the refrigerator for about 24 hours.
9. When you are ready to cook, preheat the oven to 425° F
10. Place the pork belly into a roasting pan and roast for 20 minutes, then reduce the heat to 350° F and roast for another 30–40 minutes.
11. To make the balsamic gel, place the ingredients in a bowl and mix with a handheld blender until thickened. Set aside.
12. When the meat is ready, melt the butter in a large sauté pan over a moderate heat.
13. Add the peas and broad beans and season with salt. Add the chicken stock and let it reduce until it's all absorbed and the mixture is glazed.
14. Remove the cooked pork belly out of the oven.
    • You can either serve it as it is, cut into 4–6 portions, or slice it thinly and cook it in 1 tbsp melted pork fat or suet in a frying pan over a moderate heat for about 2–3 minutes on each side until caramelized.
15. Divide the vegetables equally between 4–6 warmed plates and top with the pork.
16. Drizzle with the balsamic gel and sprinkle with salt and black pepper. Serve immediately.