Orange-Glazed Pork Belly

Name: Orange-Glazed Pork Belly
Yield: Serves 6
Ingredients: ⅓ cup Coarse kosher salt; 3 pounds fresh skin-on pork belly, preferably organic; 2 tablespoons plus 2 teaspoons sugar; 3 cloves; ¼ teaspoon black peppercorns; 1 bay leaf; 3 garlic cloves, thinly sliced; 2 medium onions, halved and thinly sliced; ¾ cup sweet white wine, such as muscatel; 2 tablespoons ultra-sweet muscatel vinegar; 1 tablespoon extra virgin olive oil; 1½ cups fresh sweet orange juice, preferably Valencia; 3 Granny Smith apples, peeled, cored, and cut into wedges

Preparation info

Serves
6

Difficulty
Complex

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Here’s my very loose interpretation of a recipe created by two-star Michelin chef Joan Roca of El Celler de Can Roca in the Catalonian town of Girona. Of course, it’s nearly impossible to duplicate his stunning food. To give one example: Roca obtains his pork bellies from local three-month-old pigs. For another, being an expert on sous vide cooking (his book La Cocin

Ingredients

Starter
Gluten-free

Ingredients

Method