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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.
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