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Ingredients
- ¼ cup Florida Orange Juice
- 3 tbsp. Florida Tangerine Juice
- 1 tbsp. Florida Orange zest
- 1 tbsp. ground coriander
- 1 tbsp. ground fennel seeds
- ¼ tsp. allspice
- 2 tsp. black pepper
- 2 cups kosher salt
- 1 cup brown sugar
- 2 lbs. pork belly
- 1 tbsp. fresh thyme, chopped
Maple Bourbon Glaze
- 1 cup Florida Orange Juice
- ¼ cup bourbon
- 2 tbsp. maple syrup
- ¼ cup white wine vinegar
- 2 tbsp. orange marmalade
- 2 tbsp. butter
- Salt and pepper to taste
Florida Grapefruit Slaw
- ¼ cup Florida Grapefruit segments, cut into ½-inch pieces
- 1 tsp. Florida Grapefruit zest
- 2 cups Napa cabbage, shredded
- 2 cups red cabbage, shredded
- 2 tsp. kosher salt
- 1 cup olive oil mayonnaise
- 1 tbsp. sugar
- 1 tbsp. lime juice
Instructions
- Combine coriander, fennel, allspice and black pepper and set aside. In a separate bowl, combine kosher salt and brown sugar and set aside.
- Place pork belly in an oven-safe casserole dish. Spread evenly with Florida Orange zest and thyme.
- Sprinkle with Florida Orange and Tangerine Juices and season with spice mixture. Rub salt and brown sugar mixture evenly over pork belly. Cover and refrigerate for 5 hours.
- While pork belly is curing, prepare Maple Bourbon Glaze. First, combine Florida Orange Juice, bourbon, maple syrup, white wine vinegar and orange marmalade.
- Bring to a simmer in a medium saucepan and reduce volume by ⅔. Add butter and stir until melted. Season to taste with salt and pepper. Pour glaze into a blender and blend until smooth.
- To prepare Florida Grapefruit Slaw, place Napa and red cabbage in a mixing bowl. Sprinkle with kosher salt and let stand for 10 minutes. Use a piece of cheesecloth to squeeze excess liquid from cabbage, then discard liquid.
- Add Florida Grapefruit segments to cabbage and combine. In a separate bowl, combine Florida Grapefruit zest, olive oil mayonnaise, sugar and lime juice. Pour over shredded cabbage and Florida Grapefruit segments and toss to combine.
- Remove pork belly from refrigerator and rinse under cold water to remove salt mixture. Place in an oven-safe casserole dish with lid and bake at 300° F for 1 ½ hours. Remove from oven and allow to cool to room temperature.
- Slice thinly. Sauté in a large skillet to brown and crisp both sides of pork belly slices. Remove to a plate lined with paper towels to drain any excess oil.
- To serve, place one slice of pork belly on each plate and drizzle with Maple Bourbon Glaze. Serve with Florida Grapefruit Slaw on the side.
Nutrition Facts
8 servings
Serving sizen/a
Amount per serving
Calories1000
% Daily Value*
Total Fat 84g130%
Saturated Fat 27g169%
Trans Fat 0g
Cholesterol 101mg34%
Sodium 29132mg1267%
Total Carbohydrate 44g15%
Dietary Fiber 2g6%
Total Sugars 40g
Protein 12g24%
Vitamin D 0mcg0%
Calcium 105mg11%
Iron 2mg10%
Potassium 501mg14%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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