Pork Belly brining
Posted 03 December 2012 - 07:05 AM
Until fairly recently, I had never brined Pork Belly and cooked it conventionally at a fairly low temperature for about 3-4 hrs. But I have been reading with interest a fair amount of recipes that call for brining (such as Heston's 24-hr brine followed by 9+ hrs of cooking) pork belly followed by cooking at much lower temperatures for longer (not sous vide - just a low temperature oven).
Recently I dry brined 1.5 kg (skin off) Pork Belly and then cooked over 9 hrs - the end result was pretty good (but then, when is Pork Belly not good!), but I am not sure I noticed a huge amount of extra flavour. I was wondering whether wet brining would do something better? Quite a few of the recipes call for 12 hrs of dry brining vs. 24 hrs of wet brining...
Posted 03 December 2012 - 08:36 AM
Posted 03 December 2012 - 09:10 AM
Posted 03 December 2012 - 11:02 AM
I am not sure I would use brining solely for the purpose of helping it retain moisture as pork belly is not very likely to be dry. I read that chefs do it to get better flavour into the pork...and with that as the goal, I am wondering if anyone has views (or fact) regarding the pros and cons of dry vs wet brining.
Posted 03 December 2012 - 02:20 PM
For me just a good long slow cook does the trick. I like to place my belly over halved onions so they pick up the flavor & end up nice & soft.
I also find that a slow cook with the skin on sets things up for making great crackling at the end.
Posted 03 December 2012 - 03:30 PM
Perhaps it is possible to achieve similar results much quicker as well, but where's the fun with that :-)
Posted 03 December 2012 - 03:36 PM
Posted 04 December 2012 - 01:44 AM
Posted 04 December 2012 - 03:37 AM
If I make roast pork belly, Chinese/Filipino style, I don't brine at all.
Edited by annachan, 04 December 2012 - 03:37 AM.
Posted 05 December 2012 - 01:52 AM