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

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