Best Citrus Glazed Pork Belly Recipes

CRISP PORK BELLY WITH A SPICY CITRUS SAUCE

Steps:

• For the pork belly: Score the skin of the pork belly in a criss-cross pattern with a sharp knife. Rub the sea salt into the pork skin and set aside for 30 minutes.
• Preheat the oven to 220°C Wipe the salt off the pork skin with kitchen paper and dry well. Put the pork belly in a metal roasting pan, large enough to fit it and season with salt and pepper.
• Roast for 30 minutes. Reduce temperature to 190C and roast for another 2 hours, brushing generously with Spicy Sauce every 1/2 hour. Carefully turn the pork over, brush generously with sauce and roast for another 20-30 minutes, or until the skin is crisp.
• Remove the pork from the oven, cover loosely with foil and set aside to rest for 15 minutes. Slice the pork and drizzle with whatever Spicy Citrus Sauce is left, as desired.
• Spicy Citrus Sauce: Put all the Sauce ingredients into a mini-processor and zap them together to finely chop garlic. Pour into a small saucepan and cook, stirring, over medium heat until the sugar has dissolved. Bring to the boil and simmer for about 10, or until syrupy. Season to taste.

CITRUS-BRAISED PORK

Steps:

• Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
• Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
• Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

CITRUS-GLAZED PORK WITH FARRO

Steps:

• Preheat the oven to 375 degrees F. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the red onion; cook, stirring, until golden, 5 minutes. Add the farro, 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste and bring to a boil. Reduce the heat to medium; simmer until the farro is just tender, 25 minutes. Stir in the Brussels sprouts and cook until tender, 5 minutes. Season with salt and pepper.
• Mix the lime and orange juices with the honey. Season the pork with the cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and oranges; cook, turning the pork, until browned, 5 minutes. Flip the orange wedges; add the juice mixture.
• Transfer the skillet to the oven; bake until a thermometer inserted into the pork registers 145 degrees F, about 15 minutes. Let rest 5 minutes, then slice and drizzle with the pan juices. Serve with the oranges and farro; top with pomegranate seeds.