Brined and Pressed Suckling Pig Belly

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.


 

Brined and Pressed Suckling Pig Belly

Ingredients

    {"type":"heading","heading_text":"Brined and Pressed Suckling Pig Belly","ingredient":null}

    • 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

      {"type":"heading","heading_text":"Method","direction":null,"id":1754771589295.0752}

      1. Step 1, Place a non-reactive bowl large enough to hold the pork belly and brine onto kitchen scales and set to zero.
      2. 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.
      3. Step 3, Add the salt, 6 bay leaves, fennel seeds, black peppercorns and star anise and mix well. Cover and refrigerate overnight.
      4. Step 4, Remove the pork belly from the brine and preheat the oven to 120C.
      5. 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.
      6. 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.
      7. 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.
      8. Step 8, Serve with mashed potato and roasted fennel.

      Ingredients you'll need