Tangerine-Glazed Pork Belly with Ginger and Green Garlic
Fresh pork belly is cured for 24 hours with sea salt, chilies and spices before being braised in stock, white wine, cinnamon and garlic. Chilled overnight en confit, then pan-fried with green garlic, fresh ginger and tangerines..
Tangerine-Glazed Pork Belly with Ginger and Green Garlic
(adapted from recipes by Michael Symon and Emeril Lagasse)
2 pounds fresh pork belly (Prairie Pride Farm of Minnesota)
2 tablespoons kosher salt
1 tablespoon coriander seeds, toasted
1 tablespoon dried red chiles, crushed
grated zest of 1 tangerine
1 red onion, sliced
1 carrot, sliced
4 garlic cloves, bruised
1 bay leaf
1 cup dry white wine
1 quart chicken stock
1 cinnamon stick
juice of 2 tangerines
2 bulbs green garlic, thinly-sliced
1 tablespoon fresh ginger, julienned
1 tablespoon apple cider vinegar
1 teaspoon wildflower honey
1/2 teaspoon crushed red pepper flakes
1 teaspoon safflower threads
1 teaspoon roasted paprika
1 tablespoon fresh cilantro, chopped
salt and pepper
Skin, trim and rinse the pork belly and pat it dry.
Combine salt, coriander, chilies and tangerine zest in a small bowl. Coat the pork belly with the mixture, cover and refrigerate 24 hours.
Place the pork belly in a Dutch oven and cover with red onion, carrot, garlic, bay, stock and wine. Put the lid on the Dutch oven and braise in a 275 degree oven until tender, about 5 hours depending on size.
Refrigerate cooled pork belly its the poaching liquid overnight.
Combine tangerine juice, safflower, paprika and cider vinegar in a small, non-reactive saucepan. Bring to a boil, then reduce heat and simmer until reduced enough to coat the back of a spoon. Add ginger, garlic and red pepper flakes and simmer 5 minutes. Stir in honey and cilantro and season to taste with salt and pepper.
Cut pork belly into 2 inch by 4 inch slabs and fry in a tablespoon of rendered pork fat in a heavy skillet over medium heat until crisp and brown on all sides. Drain briefly on a napkin or clean kitchen towel, then place on a dinner plate and spoon tangerine mixture over the top.
This post is part of Real Food Wednesdays!
leih said,
December 10, 2009 at 7:07 am
OMG, well I bet this just melts in your mouth!
What is green garlic? (Your blog should get the Educational Award for teaching people about new ingredients.)
leih
Ren said,
December 10, 2009 at 7:19 am
Green garlic is young garlic, harvested before the bulbs mature. It looks like a green onion and tastes like a less bitter cross between the two. The whole plant can be used, including the leaves.
photo from http://www.inpraiseofsardines.com
Tara said,
December 16, 2009 at 4:52 pm
I am so happy that I didn’t use the pork belly from our last pig order yet!! You always have the most beautiful recipes. Thank you!
We don’t do grains or beans around here so I’m always happy to find new recipes that don’t call for them. hint hint :)
What would you suggest serving this with?
Ren said,
December 16, 2009 at 6:14 pm
Mm, how about toasted quinoa? Saute quinoa in butter until lightly brown then simmer in chicken stock until tender. Maybe add little bits of kale, chard, spinach or carrot & celery.
Thanks, Tara!
Tara said,
December 16, 2009 at 7:12 pm
Thanks so much, Ren, but we don’t do any grains at all. I know, you will probably tell me quinoa is technically a seed, but I don’t think so. I’m thinking of some type of veggie?
Ren said,
December 16, 2009 at 7:25 pm
To my palate, I think braised greens would compliment both the citrus and the pork.
Quinoa is a species of goosefoot, by the way http://en.wikipedia.org/wiki/Chenopodium :-)
Tara said,
December 16, 2009 at 7:29 pm
Great, thanks again, Ren.
Thanks for the quinoa tidbit, too. We used to eat quinoa, but we stopped when we cut out grains and starches. I always did find it unusually ‘heavy’ in my tummy – even with soaking. Still, it was yummy.
Braised greens will be good.
p.s. Are you a professional chef? Your recipes are incredible!
Ren said,
December 16, 2009 at 8:13 pm
I work full-time as a computer geek, but you might call me a professional eater :-)
Thanks, Tara!