Wet-brining Pork Belly
Servings: 0
Ingredients
- 5 lbs pork belly skin off
- 2 qt apple cider fresh-pressed, not hard
- 2 qt water
- 1 cup sugar
- 1 cup koshering salt
- 8 oz molasses
- 6 tbsp black pepper cracked
Instructions
- In a large non-reactive pot, bring half the water, sugar, salt, and molasses to a boil. Stir to dissolve the sugar.Pour into a large container with the remaining water, and the apple cider.Place in the refrigerator and cool to 40 degrees F.
- Press the black pepper into the pork belly.
- Once the brine has cooled place the peppered pork belly into the mixture until completely submerged.Refrigerate for three days.
- After three days have passed, remove the pork from the brine, rinse off, and pat dry with paper towels.