Confit pork belly with apricots, prunes, dates, and orange

This succulent, dazzling dish works equally well with duck breast or with pork loin, but Angeles loves the contrast between the fattiness of the pork belly and the acidity of the sour orange, which cleanses the palate. It is a rich dish, hence the portions are not huge, so make sure it follows an abundant starter. Angeles explains that the increasingly popular technique of confit was originally devised to conserve meat. With no moisture or juice, only oil,