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. Make Brine: Combine all brine ingredients in a large saucepan. Bring to a boil, reduce heat, and simmer 30 minutes. Remove from heat and cool completely. Refrigerate until needed.
2. Brine Pork: Submerge pork belly pieces fully in the brine. Refrigerate 24 hours, then drain and pat dry.
3. Dry Cure: Mix salt, sugar, lemon zest, and chopped rosemary. Rub together until fragrant, then add a squeeze of lemon juice. Rub mixture all over the pork belly, cover, and refrigerate ~24 hours.
4. Roast Pork: Preheat oven to 425°F. Place pork belly in a roasting pan and roast 20 minutes. Reduce heat to 350°F and continue roasting 30-40 minutes more, until tender and well-colored.
5. Make Balsamic Gel: Blend gel ingredients with an immersion blender until thickened; set aside.
6. Cook Vegetables: Melt butter in a large sauté pan over medium heat. Add peas and broad beans; season with salt. Add chicken stock and cook until absorbed and vegetables are glazed.
7. Finish & Serve: Remove pork from oven. Either portion as-is (4-6 servings) or slice thin and pan-sear in 1 tbs pork fat or suet, 2-3 minutes per side until caramelized. Plate vegetables, top with pork, drizzle with balsamic gel, season with salt and black pepper, and serve immediately.

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