Ask your butcher for pork belly. Serves 8.
Ingredients
BELLY
2 tablespoons salt
2 teaspoons brown sugar
1 teaspoon Chinese five spice powder
2 pounds pork belly
GLAZE
2 cups tangerine juice
3 tablespoons brown sugar
3 tablespoons yuzu juice
Directions
The night before: In a small mixing bowl, whisk together the salt, sugar and five spice powder. Rub the mixture all over the pork belly. Refrigerate the pork belly covered overnight
The next day: Preheat oven to 300 degrees. Place the pork belly in a small baking dish and cover with foil. Roast 4 hours or until the belly is tender and the meat “gives” when pressed with the finger. Cut the belly into 8 equal squares, place in a dish covered with any fat the belly has rendered and refrigerate at least 4 hours.
To make the glaze: In a small pan reduce the tangerine juice and brown sugar by three quarters, until thick but not caramelized. Whisk in the yuzu juice and refrigerate.
To finish: In a nonstick pan over low heat, slowly brown the pork belly on both sides in a little bit of its rendered fat. Glaze the belly pieces all over with the tangerine glaze. Serve with lentils or a tart green salad.
