Crispy Pork Belly and Spinach Puree

Cook Time 5 hours (+ overnight marination)

Servings 6


3kg pork belly
2.5L water
250g salt
100g brown sugar
8 juniper
2 bay leaves
½ bunch thyme
8 whole allspice
1L vegetable oil

500g spinach
100ml olive oil


To make brine add water, salt, brown sugar, juniper, bay leaves, thyme and allspice to a saucepan. Bring to the boil and then chill. Cover over pork belly and leave in the fridge overnight .

Take belly out of the brine, pat dry and place in a deep tray. Cover with vegetable oil and cook on 160°C for 4-5 hours.

Once cooked take the pork out of the oil and chill in fridge.

Portion and crisp in the pan skin side down with a little olive oil in a pan on medium heat.

To make the spinach puree, blanch spinach until cooked, cool in iced water and blitz with olive oil.



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