Emeril’s Citrus Glazed Pork Belly

Pork Belly is a type of pork that has been cured in brine or salt for up to six months. The process makes the meat firmer and more flavorful, but it also means that it can be difficult to cook. This recipe uses sugar, orange juice, and garlic to make the glaze for this dish.

Emeril’s Citrus Glazed Pork Belly is a recipe for pork belly that has been glazed with orange juice, brown sugar, and salt.

For such an inexpensive piece of pork, Emeril’s Citrus Glazed Pork Belly is surprisingly tasty! The taste and texture combo is fantastic.

 

It’s simple, delicious, and a keeper!

Bacon is made from the same miraculous cut of pig as pork belly. Pork belly, unlike bacon, has not been cured and is thus still in its natural form.

When you have a harder cut of meat to cook as well as an abundance of veggies to prepare, such as carrots, onions, and celery, braising is a great option.

I wouldn’t suggest eating the veggies in this dish just after they’ve finished cooking. They’re overcooked, and the taste isn’t very appealing.

They do, however, provide a lot of flavor to the cooked meat and help it rise above the boiling liquid.

 

For more amazing recipes, be sure to follow Foodgasm Recipes on Pinterest.

This Citrus Glazed Pig Belly is made from the same miraculous piece of pork from which bacon is made.

Course Description: Main Course

American cuisine

8 servings

Calories per serving: 435 kcal

When it comes to pork,

• 4 pounds pork belly, cut into 4 1/2-by-3-inch pieces
• to taste with salt and freshly ground black pepper

For the liquid used in roasting

• 1 big, roughly chopped onion
• 2 coarsely chopped carrots
• 2 ribs celery, roughly chopped
• 4 1/2 quarts chicken broth
• 2 quarts fresh orange juice
• a quarter cup of light brown sugar
• 4 fresh thyme sprigs
• 4 whole garlic cloves
• 1/2 teaspoon allspice, whole

To make the glazing

• 2 quarts fresh orange juice
• a quarter cup of sugar

1. Preheat the oven to broil.

2. Score the fat side of the pork belly crosswise with a sharp knife and season on all sides with salt and pepper, massaging the salt and pepper into the scored portions of the meat.

3. In the bottom of a large roasting pan, layer the onion, carrots, and celery, then top with the pork belly, scored side up.

4. Broil for approximately 10 minutes, or until golden brown. Broil the pork for another 5 minutes with the flesh side up.

5. Reduce the oven temperature to 300 degrees Fahrenheit.

6. Return the pork to the scored side up in the roasting pan and add the chicken stock, 2 cups of the liquid, light brown sugar, thyme, cloves, and allspice.

7. Bake for 2 hours, covered with foil. After 2 hours, remove the foil to provide a small steam vent and continue baking for another 2 hours, or until the meat is extremely soft.

8. Prepare the glaze while the pork is braising.

9. Start by straining the remaining 2 cups juice through a fine wire mesh strainer to remove any pulp.

10. In a medium saucepan, combine the juice and 3/4 cup sugar and bring to a boil. Reduce to a low heat and simmer for 30 to 40 minutes, or until the glaze is thick and syrupy.

11. Remove the skillet from the oven and chill the pork in the braising liquid for a few minutes.

12. Preheat the oven to broil.

13. Remove the pork belly chunks from the braising broth and pat them dry. Apply the glaze to all sides of the pork belly using a pastry brush.

14. Broil for 4 to 5 minutes, or until golden brown and crispy around the edges, on a baking sheet coated with aluminum foil.

15. Drizzle any leftover glaze liberally over the pork belly and serve immediately.

Try Emeril Lagasse’s Citrus Glazed Pork Belly. Enjoy!

 

: 

Rice with Southern Pork Neck Bones

For more amazing recipes, be sure to follow Foodgasm Recipes on Pinterest.

Sackville’s recipe was the inspiration for this dish. Sackville took the photo.

Pioneer Woman’s Pork Belly Recipe is a delicious, easy to make recipe for pork belly. It is made with simple ingredients and has a tangy citrus glaze that makes it taste like you’ve been cooking all day. Reference: pioneer woman pork belly recipe.

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