Brined and Pressed Suckling Pig Belly
Rated 5.0 stars by 3 users
Author:
Drogo
Servings
5 - 6
This suckling pig belly recipe is an impressive centrepiece that delivers exceptionally tender meat and irresistibly crisp crackling. If you're looking for a showstopping suckling pig recipe, this method combines a carefully prepared pork belly brine with slow cooking and pressing to achieve succulent results and beautifully even portions.
The secret to perfect pressed suckling pig lies in patience. Brining the meat first creates a flavourful, juicy interior, while the slow-cooking process transforms it into melt-in-the-mouth perfection. Once chilled and pressed, the pressed pork belly develops a uniform shape that crisps up beautifully when roasted, producing golden crackling every time. Whether you're preparing a festive feast or a special dinner, this recipe showcases the very best of brined pork belly and is guaranteed to impress your guests.
Ingredients
Brined and Pressed Suckling Pig Belly
-
1kg suckling pig belly
- 5% brine made of, sea salt see instructions below
- 10 bay leaves
- 1 tablespoon fennel seeds
- 8 black peppercorns
- 2 star anise
-
1 large onion, peeled and thickly sliced
-
2 sticks celery, roughly chopped
- 150ml white wine
-
Mashed potato and roasted fennel or other vegetables, to serve
Directions
Method
- Step 1, Place a non-reactive bowl large enough to hold the pork belly and brine onto kitchen scales and set to zero.
- Step 2, Place the pork belly in the bowl and cover with water. Note the weight and multiply it by 0.05 to calculate the amount of sea salt needed for your brine.
- Step 3, Add the salt, 6 bay leaves, fennel seeds, black peppercorns and star anise and mix well. Cover and refrigerate overnight.
- Step 4, Remove the pork belly from the brine and preheat the oven to 120C.
- Step 5, Place the onion, celery and white wine into a roasting tin and sit the pork belly on top. Don’t add any salt, because the pork belly has already been brined. Cover tightly with foil and cook for 6-8 hours, or until the bones can be pulled out very easily.
- Step 6, After this time, remove from the roasting tin and place on a baking tray. Place another baking tray on top and press it down with something heavy. Refrigerate for at least a few hours, or overnight if possible.
- Step 7, When you’re ready to cook and serve the pork belly, cut it into neat pieces and cook skin side down in a hot frying pan over a low to medium heat until crisp and golden. Turn over and cook for another minute or two.
- Step 8, Serve with mashed potato and roasted fennel.
Recipe Note
How do you cook suckling pig belly?
The best way to cook suckling pig belly is to brine it first, then cook it slowly until tender before pressing and crisping the skin. This method creates succulent meat with a perfectly golden, crackling crust.
Why should you brine pork belly before cooking?
Using a pork belly brine helps season the meat throughout while locking in moisture. For recipes like pressed suckling pig, brining ensures the pork stays juicy and flavourful during the long cooking process.
What is pressed suckling pig?
Pressed suckling pig is cooked slowly until tender, then weighted and chilled to create an even shape. Once reheated or roasted, the result is beautifully crisp skin and slices that are easy to portion and serve.
Can I make this suckling pig recipe ahead of time?
Yes, this suckling pig recipe is ideal for preparing in advance. After slow cooking and pressing, the pork can be chilled overnight before crisping the skin just before serving.
What is the difference between brined pork belly and pressed pork belly?
Brined pork belly refers to pork that has been soaked in a seasoned brine to improve flavour and moisture, while pressed pork belly is cooked and compressed under weight to create a compact texture and crisp finish. Many recipes, including this one, use both techniques for the best results.
How do you get crispy crackling on suckling pig belly?
To achieve crispy crackling on suckling pig belly, make sure the skin is thoroughly dried after cooking and finish it in a very hot oven or under a grill until puffed and golden.
What wine pairs well with pressed suckling pig?
Rich white wines such as oaked Chardonnay or light-bodied reds like Pinot Noir pair beautifully with pressed suckling pig. If serving with Asian-inspired flavours, a dry Riesling or sparkling wine is also an excellent choice.
Ingredients you'll need
