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Baked Coffee Coconut Sugar Brined Pork Belly Slices

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© 2021 |

© 2021 |

Pork belly is soaked in a brine of coffee, coconut sugar and juniper berries, baked to golden-brown and served on a bed of your favourite salad. The acidity of coffee, like tannic acid in wine and tea, act as a tenderizer, helps break down fibers in meat, making it juicier, more tender and flavourful.
This coconut sugar sweetened brine, which adds more flavour and helps meat retain more moisture when cooked, is also excellent with chicken thighs and drumsticks, and pork chops or beef ribs.

  • 2 tbsp Ground coffee
  • 400 ml Boiling water
  • 1 tbsp Coconut sugar
  • 2 tbsp Sea salt
  • 1 tsp Black pepper powder
  • 1 tsp Juniper berries, ground into powder
  • 1 kg Boneless pork belly slices (6-8 slices)
  1. For the brine: In a large mixing bowl, add ground coffee. Pour in boiling water. Allow it to brew for a couple of minutes. (Strain the coffee if you want, I didn't) Stir in coconut sugar, salt, and spices. Whisk until salt and coconut sugar are fully dissolved and everything is incorporated. Cool.
  2. Place the pork belly in a container and pour in the cooled brine. Place the container in the refrigerator and allow to brine at least 8 hours or overnight.
  3. Heat the oven to 180C/350F fan-forced. Drain the brine from the pork belly and spread out into a large roasting tray in a single layer.
  4. Bake in the middle of hot oven for 40-60 minutes until deep golden brown. If you wish to caramelize the pork belly, turn the oven temperature to 200C/400F fan-forced and cook 20 more minutes until caramelised. (I didn't bother) Serve with your favourite salad.

© 2021 |

© 2021 |

© 2021 |


Tom 20/5/21 18:56 looks wonderful.

Pedro 20/5/21 20:01

An interesting method to marinate bacon. And exotic combination of flavors.

Brian 20/5/21 20:55

Oh I think I smell that, yum!

Whats Cookin Italian Style Cuisine 21/5/21 01:26

I love the addition of coffee it reallu makes pork wonderful!

J.P. Alexander 21/5/21 03:13

Gracias por la receta nunca he comido panza tal vez la pruebe con esta receta. Te mando un beso

DEZMOND 21/5/21 10:10

Poor little piggy went to school and the big bad wolf caught it and ate it... /criesinconsoleably/

Nancy Chan 21/5/21 10:23

Very interesting recipe. The pork looks and sounds delicious. Have a great weekend.

New Classic r 21/5/21 13:42

This looks amazing. But, can you answer a question please. What exactly is pork belly? I have never seen anything labeled that way in the market.

Angie's Recipes 21/5/21 14:17

@New Classic rI thought this was the most common pork product in the supermarket, no? It's the fatty cut from the belly of a pig..think of bacon!

[Reply] 21/5/21 14:20

I have only had pork belly a handful of times, and it's so good! I rarely see in in our local stores, I need to talk to the butcher and see if I can get some, it's such a treat!

beyondkimchee 21/5/21 14:56

Looks fabulous! I love pork belly and this sounds like a fragrant dish.

Kitchen Riffs 21/5/21 16:31

Love pork belly! We don't use it that often (well, except for bacon!), and when we do always wonder why it doesn't appear more frequently on our table. Really nice recipe -- thanks.

David 21/5/21 19:53

Angie, Wow! What luscious salad... That pork belly has to pop with flavor! I'd use this recipe for pork belly to make an amazing BLT. Take Care, Big Daddy Dave

Heidi | The Frugal Girls 21/5/21 21:38

I love your addition of the juniper berries to this recipe. The fruity peppery flavor compliments the pork so perfectly!

mjskit 21/5/21 23:32

Oh Angie - once again, you've outdone yourself. This looks like an absolutely scrumptious salad!!! It's just the kind of salad that we love during warmer weather. Can't wait to make it.

savorthebest 22/5/21 07:08

Oh, wow! What a great way to serve pork belly. That looks so good.

Yvonne @ Fiction Books Reviews 22/5/21 07:12

That looks delicious and what an interesting combination of flavours.

Not a dish for me I'm afraid though, as belly pork is a particular pet hate of mine and always has been!

I was interested that you also recommend the brine for other cuts of meat though, so I shall keep the recipe to hand for the future.

Thanks for another lovely presentation and enjoy your weekend :)

Evi Erlinda 22/5/21 10:42

Looks great!

Have a wonderful weekend

Gustyanita Pratiwi 22/5/21 12:45

wow your cutting in pork belly slices very good and presentable...i like that topping and fresh cherry tomatoes garnish ^^

Ben | Havocinthekitchen 22/5/21 14:29

Ooo these pork belly slices look phenomenal - loving this beautiful caramelization. Also, coffee, coconut sugar, and juniper berries make an interesting combination!

speedy70 24/5/21 08:46

Strepitosa questa ricetta, molto appetitosa, grazie!

Catherine 24/5/21 18:24

Dear Angie, Wow, that looks absolutely delicious!! I hope all is well. Have a beautiful day.xo

Valentina 25/5/21 07:16

Amazing Angie! Such an incredible blend of flavors and beautiful presentation. :-) ~Valentina

Eva Taylor 25/5/21 14:04

What an interesting way to cook pork belly. Unfortunately, it’s far too rich for my sensitive belly but back in the day, this would be my kind of dish.

SavoringTime in the Kitchen 25/5/21 17:08

The marinade sounds amazing and what a beautiful, rich color on the pork belly. Delish!!

tigerfish 25/5/21 22:51

The coffee, coconut sugar, juniper berries giving so much more flavor depth to the pork belly.

Raymund 26/5/21 00:55

Now this is my type of dish! Yum!!!


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