© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Pork belly is soaked in a brine of coffee, coconut sugar and juniper berries, baked to golden-brown and served on a bed of your favourite salad. The acidity of coffee, like tannic acid in wine and tea, act as a tenderizer, helps break down fibers in meat, making it juicier, more tender and flavourful.

This coconut sugar sweetened brine, which adds more flavour and helps meat retain more moisture when cooked, is also excellent with chicken thighs and drumsticks, and pork chops or beef ribs.

2 tbsp Ground coffee
400 ml Boiling water
1 tbsp Coconut sugar
2 tbsp Sea salt
1 tsp Black pepper powder
1 tsp Juniper berries, ground into powder 1 kg Boneless pork belly slices (6-8 slices)

For the brine: In a large mixing bowl, add ground coffee. Pour in boiling water. Allow it to brew for a couple of minutes. (Strain the coffee if you want, I didn't) Stir in coconut sugar, salt, and spices. Whisk until salt and coconut sugar are fully dissolved and everything is incorporated. Cool.
Place the pork belly in a container and pour in the cooled brine. Place the container in the refrigerator and allow to brine at least 8 hours or overnight.
Heat the oven to 180C/350F fan-forced. Drain the brine from the pork belly and spread out into a large roasting tray in a single layer.
Bake in the middle of hot oven for 40-60 minutes until deep golden brown. If you wish t...