Beer and soy glazed pork belly

Instructions

1. Step 1

   Begin by brining the pork 3–4 days in advance. Place the brine ingredients (apart from the pork) into a large pan, bring to a simmer, stir to dissolve the salt and sugar, then leave to cool. Once completely cool, pour over the pork belly in a container and place in the fridge for 24 hours

2. Step 2

   After 24 hours of brining, preheat an oven to 150°C/gas mark 2. Lift the belly out of the brine and pat dry, then transfer to a large, deep baking tray or dish and cover with the melted duck fat and oil until completely submerged. Transfer to the oven and cook for 4 hours or until a skewer or knife goes through the belly without any resistance

3. Step 3

   Once cooked, carefully lift the pork out of the fat and place in a new tray. Cover with a second tray and weigh it down (cast-iron pans or tins of food work well). Leave to cool to room temperature then place in the fridge for 2–3 hours or ideally overnight. This firms up and sets the meat, making it easier to slice neatly

4. Step 4

   Once chilled and pressed, cut the belly into 8–10 even squares or rectangles

5. Step 5

   To make the glaze, place all the ingredients in a pan, bring to the boil, then remove from the heat and strain into a container. Place the pork pieces into the marinade and leave for 24 hours, or at least a couple of hours

6. Step 6

   Once the pork is marinaded take the pieces out and thread each onto a skewer. Place the marinade back into a pan and reduce into a sticky reduction; it should coat the back of a spoon when ready

7. Step 7

   The pork skewers are best barbecued if you have one, but if not you can pan-fry and they will still caramelise up nicely. Throughout the cooking process constantly brush the pork with the glaze, turning each skewer until they're well coloured on all sides

8. Step 8

   Serve with puffed pork skin sprinkled over the top for an optional crunch