Pork belly - wet brine

Name: Pork belly - wet brine
Ingredients: 1.4 l Water; 100 g Fine sea salt; 50 g Sugar; 5 Garlic cloves; 4 sprigs of rosemary; 6 sprigs of thyme; 2 Bay leaves

Wet curing is the process of immersing products in a salt solution.This brine solution dissolves parts of the protein structure in the fibrous parts of the muscles. As a result, these proteins cannot coagulate and the product gets an extra tender texture during preparation. This water comes from the brine. When herbs and spices are also added to the brine, these aromas, together with the salt, penetrate the meat.

Ingredients

1.4lWater

100gFine sea salt

50gSugar

5Garlic cloves

4sprigs of rosemary

6sprigs of thyme

2Bay leaves

Preparation

Bring 4 dl of water to a boil.
Add all ingredients, making sure the sugar and salt are well dissolved.
Add one liter of cold water and chill.
Place the pork belly in the cold brine for at least 24 hours.
Cook the pork belly on a kamado barbecue with a convector at 120°C, until a core temperature of 70°C is reached.