Citrus-Infused Caramelized Pork Belly
Elevate your culinary repertoire with this Citrus-Infused Caramelized Pork Belly recipe, a sumptuous dish that transforms an economically friendly cut of meat into a melt-in-your-mouth masterpiece. The slow braising process in a fragrant broth loaded with fresh orange juice, herbs, and spices ensures that each succulent piece is infused with a delightful citrus flavor. The final step of broiling the pork belly results in the perfect combination of a crisp exterior and tender interior, making it a crowd-pleaser for dinner parties or family meals. Serve this delicious pork belly over a bed of rice or with seasonal vegetables, and don’t forget to save the rich, flavorful broth for a robust soup the next day!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Pork belly
4 lbs (cut into portions about 4 1/2 by 3-inches each)
Salt
to taste
Freshly ground black pepper
to taste
Onion
1 large (coarsely chopped)
Carrots
2 (coarsely chopped)
Celery ribs
2 (coarsely chopped)
Chicken stock
4 1/2 cups
Orange juice
4 cups (divided (2 cups for braising, 2 cups for glaze))
Light brown sugar
1/4 cup
Fresh thyme sprigs
4
Whole cloves
4
Whole allspice
1/2 teaspoon
Sugar
3/4 cup
Instructions
1
Begin by adjusting your oven settings to broil.
2
Using a sharp knife, score the fat side of the pork belly in a diagonal pattern, ensuring you cut through the fat but not into the meat. Season the pork belly liberally with salt and freshly ground black pepper, rubbing the seasoning into the scored areas.
3
In a large roasting pan, lay down the coarsely chopped onion, carrots, and celery as a flavorful base. Place the seasoned pork belly on top of the vegetables, with the scored side facing up.
4
Broil the pork for about 10 minutes until it develops a beautiful golden brown color. Flip the pork belly so the flesh side is up and continue broiling for an additional 5 minutes.
5
Once broiling is complete, reduce your oven temperature to 300°F (150°C). Flip the pork back to the scored side up again and pour in the chicken stock, 2 cups of orange juice, light brown sugar, fresh thyme sprigs, whole cloves, and allspice into the roasting pan.
6
Cover the pan tightly with foil and let it bake in the oven for 2 hours. After 2 hours of slow cooking, carefully loosen the foil to create a vent for steam and continue baking for another 2 hours, or until the pork is fork-tender.
7
While the pork belly is braising, prepare the citrus glaze. Use a fine sieve to strain any pulp from the remaining 2 cups of orange juice.
8
In a medium saucepan, combine the strained juice with 3/4 cup of sugar over medium heat. Bring this mixture to a boil, then reduce it to a gentle boil, cooking until it thickens and becomes syrupy, roughly 30 to 40 minutes.
9
Once the pork is done, remove it from the oven and allow it to cool slightly in the braising liquid.
10
Preheat your oven to broil again, then take the pieces of pork belly out of the braising liquid and pat them dry with paper towels. Brush the glaze generously over all sides of the pork belly using a pastry brush.
11
Place the glazed pork belly onto a baking sheet lined with aluminum foil and broil for 4 to 5 minutes, or until it is crispy and golden brown around the edges.
12
Drizzle the pork belly generously with any remaining glaze right before serving. Enjoy this delightful dish immediately!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Citrus-Infused Caramelized Pork Belly?
It is a succulent dish featuring slow-braised pork belly infused with orange juice and spices, finished with a crispy caramelized glaze.
What cut of meat is used for this recipe?
The recipe calls for 4 lbs of pork belly, which is described as an economically friendly cut that becomes a melt-in-your-mouth masterpiece.
How should the pork belly be prepared before cooking?
You should cut the pork belly into portions about 4 1/2 by 3 inches each and score the fat side in a diagonal pattern using a sharp knife.
What is the purpose of scoring the pork belly?
Scoring the fat side allows seasonings to penetrate better and helps the fat render and crisp up during the broiling process.
What vegetables are needed for the base of the roasting pan?
The recipe uses 1 large onion, 2 carrots, and 2 celery ribs, all coarsely chopped, to create a flavorful base.
What is the initial cooking step for the pork belly?
The pork belly is first broiled for 10 minutes with the fat side up, then flipped and broiled for another 5 minutes on the flesh side.
At what temperature is the pork belly braised?
After the initial broiling, the oven temperature should be reduced to 300 degrees Fahrenheit (150 degrees Celsius) for braising.
What ingredients are included in the braising liquid?
The braising liquid consists of 4 1/2 cups of chicken stock, 2 cups of orange juice, 1/4 cup of light brown sugar, fresh thyme, whole cloves, and allspice.
How much orange juice is required in total?
A total of 4 cups of orange juice is needed: 2 cups for the braising process and 2 cups for the citrus glaze.
Which dry spices are used to flavor the pork?
The recipe uses 4 whole cloves and 1/2 teaspoon of whole allspice to add aromatic depth to the braising liquid.
How long does the pork belly need to bake in the oven?
The total baking time is 4 hours: 2 hours tightly covered with foil and another 2 hours with the foil loosened to create a steam vent.
How do you know when the pork belly is finished braising?
The pork belly is finished when it is fork-tender, typically after the full 4-hour slow cooking period.
How is the citrus glaze prepared?
Combine 2 cups of strained orange juice with 3/4 cup of sugar in a saucepan and boil until the mixture thickens into a syrup.
How long does it take for the citrus glaze to thicken?
The glaze typically takes approximately 30 to 40 minutes of gentle boiling to reach the desired syrupy consistency.
Should the orange juice be strained for the glaze?
Yes, you should use a fine sieve to strain any pulp from the orange juice before making the glaze to ensure a smooth syrup.
What should I do once the pork is finished braising?
Remove the pork from the oven and allow it to cool slightly in the braising liquid before taking it out to glaze.
Why must the pork belly be patted dry before glazing?
Patting the pork dry with paper towels ensures that the glaze adheres properly and helps achieve a crispy exterior when broiled.
How is the final crispy finish achieved?
The glazed pork pieces are placed on a foil-lined baking sheet and broiled for 4 to 5 minutes until crispy and golden brown.
When should the remaining glaze be applied?
Any remaining citrus glaze should be drizzled generously over the pork belly right before serving.
Can the braising liquid be reused?
Yes, the recipe suggests saving the rich, flavorful broth to use as a base for a robust soup the following day.
What are the recommended serving suggestions for this dish?
This dish is best served over a bed of rice or accompanied by seasonal vegetables.
How many fresh thyme sprigs are needed?
The recipe calls for 4 fresh thyme sprigs to be added to the roasting pan during the braising phase.
What type of sugar is used in the braising liquid?
1/4 cup of light brown sugar is used in the braising liquid to provide sweetness and depth.
What type of sugar is used for the citrus glaze?
3/4 cup of regular white sugar is combined with orange juice to create the concentrated citrus glaze.
How many portions should the 4 lbs of pork belly be cut into?
The pork should be cut into several portions, each roughly 4 1/2 by 3 inches in size.
Is this recipe suitable for dinner parties?
Yes, it is described as a crowd-pleaser for dinner parties or family meals due to its elevated flavors and impressive presentation.
What seasoning is used for the initial preparation of the meat?
The pork is seasoned liberally with salt and freshly ground black pepper, ensuring the seasoning is rubbed into the scored fat.
How do you prepare the roasting pan for the final broil?
For the final broil, use a separate baking sheet lined with aluminum foil to hold the glazed pieces of pork belly.
What is the texture of the finished pork belly?
The finished dish features a perfect combination of a crisp, caramelized exterior and a tender, melt-in-your-mouth interior.
Should the dish be served immediately?
Yes, for the best texture and flavor, the recipe recommends enjoying the dish immediately after the final glazing and broiling.