Orange-Glazed Pork Belly

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

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