Reviews (1) Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 4 3 star values: 6 2 star values: 0 1 star values: 3 Martha Stewart Member Rating: Unrated 07/10/2014 I didn't like this recipe, unfortunately. The glaze tasted repulsive, and the skin was so hard, it was inedible. Thankfully the meat itself was okay. The waffles to go with this recipe, on the other hand, were really yummy.
Back to Sweet-and-Spicy Glazed Pork Belly All Reviews for Sweet-and-Spicy Glazed Pork Belly - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 5110_031110_waffles_pork.jpg
Ingredients Ingredient Checklist 3 chile de arbol 2 tablespoons cumin seeds, toasted and ground 1 tablespoon freshly ground black pepper 1/2 cup coarse salt 1/2 cup light-brown sugar or cane sugar 1 (3-pound) pork belly Zest of 1 orange 1 1/4 cups freshly squeezed orange juice 2 sticks cinnamon 1/3 cup maple syrup 2 cups homemade or store-bought low-sodium chicken stock
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 5110_031110_waffles_pork.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
5110_031110_waffles_pork.jpg
5110_031110_waffles_pork.jpg
Ingredients
Ingredients
- 3 chile de arbol 2 tablespoons cumin seeds, toasted and ground 1 tablespoon freshly ground black pepper 1/2 cup coarse salt 1/2 cup light-brown sugar or cane sugar 1 (3-pound) pork belly Zest of 1 orange 1 1/4 cups freshly squeezed orange juice 2 sticks cinnamon 1/3 cup maple syrup 2 cups homemade or store-bought low-sodium chicken stock
Directions
In a small skillet over medium heat, toast chiles until charred and fragrant, 1 to 2 minutes. Remove chiles from skillet and set aside. Add cumin seeds to skillet and toast until fragrant, 1 to 2 minutes. Place chiles and cumin seeds in a spice grinder and finely grind. Transfer to a medium bowl along with black pepper, salt, and sugar. Remove two tablespoons of the spice mixture and set aside to make the glaze.
Rub remaining spice mixture all over pork belly. Cover and refrigerate for 6 to 8 hours.
In a small saucepan, combine reserved spice mixture, orange zest, 1/4 cup orange juice, cinnamon sticks, and maple syrup. Bring to a simmer over medium-low heat and cook until slightly thickened and heated through, about 5 minutes. Remove from heat and set glaze aside.
Preheat oven to 300 degrees. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup orange juice and chicken stock to a roasting pan. Place over medium-high heat and cook until liquid just comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to oven and cook until meat is very tender and easily pierced with the tip of a sharp knife, 2 to 2 1/2 hours.
Increase oven temperature to 425 degrees. Cook pork belly until browned and crisp, 30 to 40 minutes more, basting with reserved glaze every 10 minutes.
Remove pork from roasting pan and transfer to a cutting board; let stand for 10 minutes before slicing into 1/2-by-3-inch pieces.
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 4 3 star values: 6 2 star values: 0 1 star values: 3
Martha Stewart Member Rating: Unrated 07/10/2014 I didn't like this recipe, unfortunately. The glaze tasted repulsive, and the skin was so hard, it was inedible. Thankfully the meat itself was okay. The waffles to go with this recipe, on the other hand, were really yummy.
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 4 3 star values: 6 2 star values: 0 1 star values: 3
Add Rating & Review
15 Ratings 5 star values: 2 4 star values: 4 3 star values: 6 2 star values: 0 1 star values: 3
15 Ratings 5 star values: 2 4 star values: 4 3 star values: 6 2 star values: 0 1 star values: 3
15 Ratings 5 star values: 2 4 star values: 4 3 star values: 6 2 star values: 0 1 star values: 3
5 star values: 2 4 star values: 4 3 star values: 6 2 star values: 0 1 star values: 3
Martha Stewart Member Rating: Unrated 07/10/2014 I didn't like this recipe, unfortunately. The glaze tasted repulsive, and the skin was so hard, it was inedible. Thankfully the meat itself was okay. The waffles to go with this recipe, on the other hand, were really yummy.Martha Stewart Member
Rating: Unrated 07/10/2014
I didn’t like this recipe, unfortunately. The glaze tasted repulsive, and the skin was so hard, it was inedible. Thankfully the meat itself was okay. The waffles to go with this recipe, on the other hand, were really yummy.
Rating: Unrated
All Reviews for Sweet-and-Spicy Glazed Pork Belly
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sweet-and-Spicy Glazed Pork Belly
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
