Copyright © 2018 Garliestonlodge.co.uk Created by Rusty Taylor
For the brine
150g/5½oz demerara sugar
200g/7oz sea salt
1 tbsp black peppercorns
2 cloves
1 bay leaf
sprig fresh thyme

Pork Belly
1kg/2lb 4oz piece pork belly
Rusty.
Special Roast Pork Belly.

Preparation method
1. Bring 1litre/1¾ pint of water and all of the brine ingredients to the
boil. Make sure the sugar and salt have dissolved, then remove from
the heat and leave to cool.

2. Place the pork belly in a plastic container with a lid. Pour the brine
over the pork to cover and seal the container with the lid. Transfer to
the fridge for 24 hours.

3. Remove the pork belly from the brine and pat dry.

4. Preheat the oven to 150C/300F/Gas 2.

5. Place the pork belly onto a wire rack suspended over a baking tray.
Roast in the oven for 2½-3 hours, or until crisp and golden-brown.
Once cooked, allow the pork to rest for at least 30 minutes.

Preparation method
1. Bring 1litre/1¾ pint of water and all of the brine ingredients to the
boil. Make sure the sugar and salt have dissolved, then remove from
the heat and leave to cool.

2. Place the pork belly in a plastic container with a lid. Pour the brine
over the pork to cover and seal the container with the lid. Transfer to
the fridge for 24 hours.



3. Remove the pork belly from the brine and pat dry.

4. Preheat the oven to 150C/300F/Gas 2.

5. Place the pork belly onto a wire rack suspended over a baking tray.
Roast in the oven for 2½-3 hours, or until crisp and golden-brown.
Once cooked, allow the pork to rest for at least 30 minutes.
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