Brined And Roasted Pork Belly

Ingredients

• 1 ¾ cups extra-fine granulated sugar
• 2 ½ cups coarse sea salt, more for seasoning
• 12 juniper berries
• 12 cloves
• 12 black peppercorns
• 3 bay leaves
• 2 ½ pounds pork belly with bones, skin on
• 2 onions, peeled and chopped
• Olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1916 calories; 158 grams fat; 56 grams saturated fat; 0 grams trans fat; 75 grams monounsaturated fat; 16 grams polyunsaturated fat; 97 grams carbohydrates; 3 grams dietary fiber; 89 grams sugars; 27 grams protein; 204 milligrams cholesterol; 2408 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.

2 hours plus 3 days brining'