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Tangerinine-glased pork belly

4 to 5 pounds pork belly, cut into 5-by-3-inch portionsSalt and freshly ground pepper1 large onion, coarsely chopped2 carrots, peeled, halved and sliced2 ribs celery, sliced4 1/2 cups chicken stock4 cups tangerine juice, divided (8 to 10 tangerines, or use navel oranges, or a combination of oranges and tangerines)1/4 cup packed light brown sugar4 sprigs fresh thyme4 whole cloves1/2 teaspoon whole allspice (or 1 teaspoon ground)3/4 cup sugar

Makes about 6 servings.

Heat broiler. Using a large knife, score the fat side of the belly diagonally, and season with salt and pepper on all sides. Place the onion, carrots and celery in the bottom of a large roasting pan. Place the pork belly, scored side up, on top of the vegetables. Broil until golden brown, about 15 minutes. Turn meat-side up and broil 10 minutes.

Remove the pan from the oven and reduce the temperature to 300 degrees. Turn pork scored-side up and add chicken stock, 2 cups tangerine juice, brown sugar, thyme, cloves and allspice, stirring around the pan to combine. Cover the pan tightly with foil and bake 2 hours. Fold back the foil to create a vent and bake 2 hours longer, or until the meat is very tender.

Prepare the tangerine glaze while the meat is cooking: Using a fine wire-meshed sieve, strain pulp out of remaining 2 cups juice. Combine juice and sugar in a medium saucepan and bring to a boil. Reduce heat to a gentle boil and cook until the glaze is thick and syrupy, 30 to 40 minutes. (Watch carefully so it doesn’t boil over. The glaze should be thick enough to coat the back of a spoon.)

Remove pan from the oven and cool pork slightly in the braising liquid. (Can be made to this point several hours in advance and refrigerated in the braising liquid. Rewarm it about 30 minutes before continuing.)

Heat broiler. Remove the pork belly from the braising liquid and pat dry. Brush on all sides with the tangerine blaze. Place on a baking sheet lined with foil and broil 4 to 5 minutes, or until crispy around the edges and golden brown. Drizzle with remaining glaze and serve.