Orange-Glazed Pork Belly

Preparation info
  • Serves


    • Difficulty


Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

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