Brined And Roasted Pork Belly

• 1 3/4 cups extra-fine granulated sugar
• 2 1/2 cups coarse sea salt, more for seasoning
• 12 juniper berries
• 12 cloves
• 12 black peppercorns
• 3 bay leaves
• 2 1/2 pounds pork belly with bones, skin on
• 2 onions, peeled and chopped
• Olive oil

1. Combine sugar, salt and spices in a large pot.
2. Add 4 1/4 quarts water, and bring to a boil.
3. Cool, then transfer to a large bowl and add pork.
4. Let stand, loosely covered, for 3 days in refrigerator.
5. Heat oven to 375 degrees.
6. Place onions in a roasting pan.
7. Rinse pork, score skin with a sharp knife and place on onions.
8. Rub skin with a bit of olive oil, and season lightly with sea salt.
9. Roast, uncovered, 1 1/2 to 2 hours; do not let burn.
10. Skin should be crisp; if not, transfer to hot broiler.
11. Cut pork in thick slices, and serve with onions.

sugar, salt, berries, cloves, black, bay leaves, pork belly, onions, olive oil

Taken from cooking.nytimes.com/recipes/4890 (may not work)