- Recipe for Dingley Dell's Pork Belly Brine
- 1 Dingley Dell Pork Belly (off the bone)
- 200g Rock Salt
- 2 Litres Cold Water
- 4 Carrots
- 1 Onion
- 6 Cloves Garlic
- 1 Stick Celery
- Half Head Fennel
- 5g White Peppercorns
- 5g Coriander Seeds
- 2 Star Anise
- 4g Fennel Seeds
Russell Bateman''s Dingley Dell Pork Belly Brine
Russell Bateman''s Dingley Dell Pork Belly Brine
With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Russell Bateman''s Dingley Dell Pork Belly Brine recipe below, as tried and tested by professional chefs - Why not give it a try? Russell Bateman, Head Chef at Colette's at The Grove. www.thegrove.co.uk/food/colettes/
Ingredients
Method
Method
Bring all ingredients to the boil and allow to cool.
Once cooled pass the liquid through a fine strainer and discard the veg, herbs & spices.
Cover the whole pork belly in brine solution.
Leave in the brine for 6 hours.
Wash the brine off lightly and dry on a cloth.
Double Vac-pac the belly whole and cook at 75ºc for 36 hours.
Remove from the bath and lightly press whilst still in the bag.
Leave overnight to set up.
Portion and pan fry when needed.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
