(Serves 4-6)

1 kilo pork belly
For the Brine:
1 litre water
50g salt
150 demerara sugar
1tbs whole peppercorns
4 cloves
3 bay leaf
1 bunch of thyme


Warm all of the brine ingredients, stir until dissolved, allow to cool.

Soak the pork for 24 hours.

When ready to cook preheat an oven to 150C.

Remove the pork from the brine and pat dry.  Roast in the oven for 3 hours or until tender. Remove the pork from the oven and let it rest before carving.

If your crackling hasn’t crackled, remove it from the pork meat and while the pork rests under tinfoil  put under a hot grill for a couple of minutes – keep a close eye on it to make sure it doesn’t burn.