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    You are in: Home / Recipes / Citrus Glazed Pork Belly Recipe
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    Citrus Glazed Pork Belly

    1/3 Photos of Citrus Glazed Pork Belly

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 45 mins

    15 mins

    4 hrs 30 mins

    Sackville's Note:

    Pork belly is a very economical cut and this recipe from Emeril makes the meat so tender it falls off your fork. It can be quite fatty as well but if you're watching your weight then go straight for the meat and leave the layer of fat on top -- tasty though it is! The broth leftover in the roasting pan is great the next day for soups.

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    Units: US | Metric

    For the pork

    • 4 lbs pork belly, cut into portions about 4 1/2 by 3-inches each
    • salt & freshly ground black pepper, to taste

    For the roasting liquid

    For the glaze

    • 2 cups orange juice
    • 3/4 cup sugar


    1. 1
      Adjust oven setting to broil.
    2. 2
      Using a sharp knife, score the fat side of the pork belly, diagonally, and season with salt and pepper on all sides, rubbing the salt and pepper into the scored parts of the flesh.
    3. 3
      Place the onion, carrots, and celery in the bottom of a large roasting pan and put the pork belly, scored side up, on top of the vegetables.
    4. 4
      Broil until golden brown, about 10 minutes. Turn the pork flesh side up and continue broiling for 5 more minutes.
    5. 5
      Reduce the oven temperature to 300°F.
    6. 6
      Turn the pork back to the scored side up and add the chicken stock, 2 cups of the juice, light brown sugar, thyme, cloves, and allspice to the roasting pan.
    7. 7
      Cover with foil and bake for 2 hours. After 2 hours, then loosen the foil to make a little steam vent and bake for another 2 hours or until the meat is very tender.
    8. 8
      While the pork is braising, prepare the glaze.
    9. 9
      Start by using a fine wire-meshed sieve to strain any pulp out of the remaining 2 cups juice.
    10. 10
      Combine the juice and 3/4 cup of sugar in a medium saucepan and bring mixture to a boil. Reduce heat to a gentle boil and cook until the glaze is thick and syrupy, about 30 to 40 minutes.
    11. 11
      Remove the pan from the oven and let the pork cool slightly in the braising liquid.
    12. 12
      Adjust oven setting to broil.
    13. 13
      Remove the pieces of pork belly from the braising liquid and pat dry. Using a pastry brush, baste the pork belly on all sides with the glaze.
    14. 14
      Place on a baking sheet lined with aluminum foil and broil for 4 to 5 minutes, or until crispy around the edges and golden brown.
    15. 15
      Drizzle pork belly generously with any remaining glaze and serve immediately.

    Ratings & Reviews:

    • on September 08, 2006


      compliments to the chef was all i heard in return from all my guests that had the privilage of enjoying this delicious meal. Thank you so much for such an easy but delicious and well worth trying recipe.

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    • on October 22, 2005


      I am over the moon about being the first person to rate this recipe. Sackville Girl you have outdone yourself, this was absolutely to die for, top notch girl, cheers!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2011



      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Citrus Glazed Pork Belly

    Serving Size: 1 (889 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 2043.7
    Calories from Fat 1736
    Total Fat 192.9 g
    Saturated Fat 70.2 g
    Cholesterol 261.7 mg
    Sodium 117.6 mg
    Total Carbohydrate 40.3 g
    Dietary Fiber 0.2 g
    Sugars 38.2 g
    Protein 34.6 g

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