Slow-roasted pork belly by Pavel Berky

Pour water into a pot, add all other ingredients except the meat, and bring to a boil. Then let the brine cool completely.

Place the pork belly skin-side down in a deeper baking dish. Pour the brine over it so it is completely submerged. Cover the baking dish with cling film and refrigerate to marinate for 24 hours. If you have the opportunity and time, let the pork belly marinate for up to two days. The flavor will then be much more intense and delicious.

Remove the marinated pork belly from the brine, rinse it lightly under cold running water, and pat dry with a paper kitchen towel. Score the skin in a crosshatch pattern.