Best Sweet And Spicy Glazed Pork Belly Recipes

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SWEET-AND-SPICY GLAZED PORK BELLY



Sweet-and-Spicy Glazed Pork Belly image

A sweet-and-spicy glaze offsets the richness of pork belly in this hearty dish. Pair with Cheddar-Chile Waffles, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 11

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

Steps:

  • 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.

SWEET-AND-SPICY GLAZED PORK BELLY



Sweet-and-Spicy Glazed Pork Belly image

Number Of Ingredients 10

2 tablespoons chili powder
2 tablespoons ground cumin
1/2 cup salt
1/2 cup brown sugar
1 tablespoon orange zest
1 stick stick cinnamon
1 1/4 cups orange juice
1/3 cup maple syrup
2 cups chicken broth
3 pounds pork belly

Steps:

  • Combine in a medium bowl cumin, chile powder, 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.

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