Brined and Roasted Pork Belly
Pork belly kept 3–4 days in a spiced brine, studded with garlic and roasted in a bag.
Steps
1. Bring the brine to the boil and let it cool.
2. Pour the lukewarm, almost cold brine over the meat and leave it in a cool place for 3–4 days.
3. Take the meat out of the brine, stud it with garlic and put it in a roasting bag.
4. Roast at 180 °C for an hour to an hour and a half, judging by eye.
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