Sesame Chili Citrus Glazed Pork Belly
Difficulty: Moderate
Prep time: 10 minutes
Cook time: 250 minutes
Serves: 4
| Ingredients: | |
| 2 lbs. | Pork Belly |
| 1/2 | Yellow Onion, chopped |
| 1 | Carrot, chopped |
| 1 | Celery Rib, chopped |
| 2 1/4 cups | Chicken Stock |
| 1 3/4 cups | Orange Juice, divided |
| 2 T | Light Brown Sugar |
| 2 1/2 T | Sesame Chili Citrus Wing Rub |
| 1 | Lemongrass Stalk, smashed |
| 1/4 cup | Lemon Juice |
| 1/4 cup | Sugar |
| Baby Bok Choy | |
| Sugar Snap Peas | |
| Shredded Carrots | |
| Scallions |
Instructions:
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Set oven to Broil. With a sharp knife, score the pork belly fat diagonally in both directions. Season generously with Sesame Chili Citrus Wing Rub.
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Place vegetables in a roasting pan. Set pork, fat side up, on top of vegetables. Place in oven and broil for 10 minutes, then turn pork fat side down and broil an additional 5 minutes. Remove pork belly from oven and turn fat side up. Add stock, orange juice, brown sugar, thyme, and lemongrass. Cover with foil and return to oven.
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Reduce oven temperature to 300°F and braise for 2 hours. Remove pork from the oven and carefully loosen a corner of foil. Return to oven and braise an additional 2 hours.
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About 3 ½ hours into the braising process, begin to prepare the sauce. In a medium saucepan, whisk together orange juice, lemon juice, sugar, and Sesame Chili Citrus and bring to a boil. Reduce to a hard simmer, whisking occasionally, for 30 minutes, or until glaze coats the back of a spoon.
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Remove pork from oven and baste with glaze. Broil 4 to 5 minutes or until glaze beings to caramelize and thicken, but not burn.
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Allow pork belly to rest for 15 minutes, then slice on the bias in 1 to 1 ½ inch pieces.
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To plate, spoon glaze on bottom of dinner plate, place pork on top of glaze, and serve with bok choy, snap peas, carrots, and scallions.
