Crisp Rotisserie Pork

Name: Crisp Rotisserie Pork
Ingredients: 1 cup sour orange juice, or ⅔ cup lime juice; 1 tablespoon dried oregano; 3 tablespoons olive oil; 4 pounds pork belly, boned, skin on; 1 heaping tablespoon salt; 1 cup sour orange juice, or ⅔ cup lime juice; 2 tablespoons finely chopped garlic; 1 teaspoon ground cumin; 1 tablespoon red pepper flakes; 1 teaspoon salt; 1½ cups chicken stock or water; 1½ cups chicken stock or water; 1 ripe medium tomato, finely chopped; 1 cup long-grain white rice; 2 cups dried black beans, soaked overnight in water; 2 cups dried black beans, soaked overnight in water; 1 bay leaf; 1 sprig fresh thyme; 3 cloves garlic, chopped; 1 small onion, chopped; 2 tablespoons olive oil; Black pepper to taste; 1 clove garlic, finely chopped; 1 small shallot, minced; 1½ tablespoons olive oil; ¼ cup white wine; Pinch of saffron; Salt and black pepper to taste; Salt and black pepper to taste; 1 quart chicken stock, plus more if needed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

This dish couldn’t be easier. In the country, when I have company, I often set the pig up on the rotating spit (although you can do this in an oven, too) and let it roast while I take my guests clamming. The meat needs at least three and a half hours of cooking and will still be delicious, if not more meltingly tender, after four and a half hours. If all goes well, we return with both steamers and hardshells. We eat the hardshells raw, before our pork dinner, and soak the rest of the shellf

Ingredients

Dinner
Lunch
Main course
Gluten-free

Ingredients

Method