Brine Ingredients:

• 1 cup each sugar and salt
• 1 tsp black pepper
• 1 tsp fennel seeds
• 10 cloves
• 1l water

Method:

1. Bring all ingredients to a boil in a saucepan. Switch off and stir until the salt and sugar are completely incorporated and the water is clear. Cool completely.
2. Cover pork belly (skin on and ribs attached) with cold brine and leave in the fridge for 3 -24 hours.
3. Remove, rinse and pat dry.
4. Season belly with salt and pepper and roast indirectly for 4 hours at 140◦C.

Stuffed Gems Ingredients:

• ½ cup each olives and halloumi cheese / mozzarella
• ¼ cup each sundried tomatoes and shredded basil

Method:

1. Mix all ingredients together and season to taste.
2. Roast seasoned gems in the EGG until soft.
3. Fill with stuffing and bake for 5 minutes.

Serve with Jerusalem artichoke and potato gratin. Insider’s Tip: Own an XL EGG? Cook your pork belly and gems simultaneously using the 2 Level Cooking Grid.