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Citrus-Glazed Pork Belly

I’ve been sitting on this recipe for a month, and I’m not sure why.   My love of uncured pork belly is well documented on this blog, and I’ve become determined to find as many delicious ways to prepare it as possible.  This is a very, very good one, and makes a lovely appetizer.

Like the other pork belly recipes I’ve posted, this one is braised the day before it’s finished and served, so it requires a little planning, although it’s not difficult to prepare at all.  It’s well worth the wait, though – the pork belly is rich and tender, yet crispy, and the glaze is is deeply flavored and intensely orange-y, without being overly sweet; you can adjust the amount of coconut sugar used, dependent on how sweet your oranges are.

And as with the other pork belly recipes posted here, the calorie and carbohydrate counts listed with the recipe are likely overstated, since much of the fat is rendered out during the braising and the vegetables are discarded.

Citrus-Glazed Pork Belly

Citrus-Glazed Pork Belly

5.0 from 2 reviews
Citrus-Glazed Pork Belly
 
Serves: 8
Ingredients
  • 1 pound pork belly
  • 2 cups chicken stock, preferably homemade
  • 1 large carrot, peeled and cut into large pieces
  • 2 stalks celery, cut into large pieces
  • 1/2 medium onion, cut into large pieces
  • 1 cup freshly squeezed orange juice
  • 1/4 cup coconut sugar
  • 3 tablespoons tamari or gluten-free soy sauce
Instructions
  1. Preheat oven to 300 F.
  2. Cut the pork belly into 4 equal pieces; place in small baking dish with the carrot, celery and onion. Pour the chicken stock over the pork belly, cover and place in the oven. Braise for 2 hours, or until the meat is tender when pierced with a fork.
  3. Remove from the oven and allow the pork belly to cool in the braising liquid. Once cooled, wrap tightly in plastic wrap and refrigerate for several hours, or overnight.
  4. Bring the orange juice, tamari and coconut sugar to a boil in a small saucepan. Reduce heat slightly and continue cooking, stirring frequently, until the sauce is syrupy and coats the back of a spoon. Remove from heat and set aside.
  5. Heat a heavy skillet, preferably cast iron, over high heat until almost smoking. Place the pieces of pork belly fat side down in the skillet. Reduce the heat slightly and sear the pieces on all sides, about a minute per side, or until golden brown and crisp.
  6. Turn off the heat and brush the pork belly with the glaze, turning to coat completely. Slice and plate; serve with extra glaze.
  7. Nutrition (per serving): 357 calories, 30.9g total fat, 42.6mg cholesterol, 496.8mg sodium, 312.3mg potassium, 11.1g carbohydrates, <1g fiber, 8.1g sugar, 8g protein

 


17 comments

Lisa says:

Clearly, one of these days I’m going to have to give pork belly a try.

Brooke says:

I’ve never had pork belly before. Is it mostly fatty? And if so, does the fat crisp up in this recipe?

Jan says:

Technically, if you’ve eaten bacon, you’ve eaten pork belly – bacon is merely pork belly that’s been cured, smoked and sliced. And, like bacon, the fat/meat ratio is dependent on the piece of pork belly, but yes – it can be pretty fatty. When you braise it in a recipe like this, though, a lot of the fat is rendered out, and what fat is left is silky and butter-like. Searing it in the pan before glazing leaves the outside crisp, brown and delicious.

Sean says:

Braise, then sear, then glaze, nice. I’ll have to try that.

Jan says:

Well, there you are – I was beginning to think you’d fallen off the face of Central Europe.

Brooke says:

Awesome, thanks!

Be says:

OMG! Bacon on steroids!

Man, you’re own an Asian kick Jan! I have a pork belly in the fridge now…just waiting for dinner time. I used a dry rub, something I haven’t tried before so I hope it turns out well!

Jan says:

I’ll be interested to hear how it comes out.

Jan, I’m reporting back to let you know that I now know how not to cook pork belly.

Jan says:

Oh, no! What happened?

Briefcase would love this!

Jen says:

Ooooo. Okay, one more excuse to find a supplier of pork belly!

Jan says:

A lot of the larger Asian markets carry it, from what I’ve heard.

Jen says:

Shouldn’t be hard to find around here!

Alex says:

Hey, your new header is up early!! Wow, August arrived TOO DAMN FAST.
Also, there’s pretty much nothing better than Pork Belly. Nothing, I say!

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