BRINED AND ROASTED PORK BELLY

Brined And Roasted Pork Belly image

Provided by William L. Hamilton

Time 2h

Yield 4 servings

Number Of Ingredients 9

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1 3/4 cups extra-fine granulated sugar
2 1/2 cups coarse sea salt, more for seasoning
12 juniper berries
12 cloves
12 black peppercorns
3 bay leaves
2 1/2 pounds pork belly with bones, skin on
2 onions, peeled and chopped
Olive oil

Steps:

Combine sugar, salt and spices in a large pot. Add 4 1/4 quarts water, and bring to a boil. Cool, then transfer to a large bowl and add pork. Let stand, loosely covered, for 3 days in refrigerator.
Heat oven to 375 degrees. Place onions in a roasting pan. Rinse pork, score skin with a sharp knife and place on onions. Rub skin with a bit of olive oil, and season lightly with sea salt. Roast, uncovered, 1 1/2 to 2 hours; do not let burn. Skin should be crisp; if not, transfer to hot broiler. Cut pork in thick slices, and serve with onions.