Brined and Pressed Suckling Pig Belly
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Feeds 5 - 6 people 
Prep time 1380m
Cook time 480m
Description
Suckling pig is incredibly tender and makes a special centrepiece to a meal. This recipe takes a couple of days to prepare but the hands-on time is minimal, so it’s just a case of waiting patiently to cook this beautiful piece of meat. Brining keeps the meat moist, while slow cooking then pressing it means that you will get a perfect shape and golden, crisp skin, every time!
- 1kg suckling pig belly
- 5% brine made of sea salt (see instructions below)
- 10 bay leaves
- 1 tablespoon fennel seeds
- 8 black peppercorns
- 2 star anise
- 1 large onion, peeled and thickly sliced
- 2 sticks celery, roughly chopped
- 150ml white wine
- Mashed potato and roasted fennel or other vegetables, to serve
- Place a non-reactive bowl large enough to hold the pork belly and brine onto kitchen scales and set to zero.
- Place the pork belly in the bowl and cover with water. Note the weight and multiply it by 0.05 to calculate the amount of sea salt needed for your brine.
- Add the salt, 6 bay leaves, fennel seeds, black peppercorns and star anise and mix well. Cover and refrigerate overnight.
- Remove the pork belly from the brine and preheat the oven to 120C.
- Place the onion, celery and white wine into a roasting tin and sit the pork belly on top. Don’t add any salt, because the pork belly has already been brined. Cover tightly with foil and cook for 6-8 hours, or until the bones can be pulled out very easily.
- After this time, remove from the roasting tin and place on a baking tray. Place another baking tray on top and press it down with something heavy. Refrigerate for at least a few hours, or overnight if possible.
- When you’re ready to cook and serve the pork belly, cut it into neat pieces and cook skin side down in a hot frying pan over a low to medium heat until crisp and golden. Turn over and cook for another minute or two.
- Serve with mashed potato and roasted fennel.
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