Crispy Skin Pork Belly with Incaberry Sauce

For the brine:

1. In a medium saucepan, combine the salt, sugar and water. Vigorously whisk salt and sugar until completely dissolved. Bring the water to the boil.
2. Take the saucepan off the heat and add all spices and herbs, allowing the flavors to infuse. Let the brine cool down to room temperature.
3. Introduce the pork belly into the brine and leave for 3 hours.

For the Incaberries sauce:

1. In a medium saucepan add the olive oil, and let it heat up for several minutes.
2. Incorporate half a brown onion, cut into small dices and gently cook without letting it go brown. Add the Incaberries and thyme, cover the pan with a lid but keep stirring it often.
3. Once they incaberries are rehydrated and have a soft texture, blend the ingredients by slowly adding the water.
4. Use a fine sieve to get rid of the small seeds.
5. Reduce the liquid till a thicker sauce consistency is achieved.

For the pork belly:

1. Cut all the vegetables and place in a roasting pan then add the vegetable stock and place the pork belly onto the bed of vegetables.
2. Cover the tray with foil.
3. Preheat your oven to 180 degrees C and cook the pork belly for 5 hours.
4. Once the pork belly is cooked, let it rest and cool to room temperature in the tray.
5. After the pork belly has rested and it’s at room temperature, remove from the tray and carefully pat dry with kitchen towel.
6. Heat up a nonstick pan, reduce heat, add a splash of olive oil and place the pork belly skin side down to sear it. Stop when it has a crunchy texture.
7. Then put the pork belly back in the oven to reheat for 4 minutes at 200 degrees Celsius.
8. Do not move the piece of pork belly until it comes off the base of the pan by itself.