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Juicy Glazed Pork Belly

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Are there reasons why it has taken me so long to make pork belly? Yes, but only one. I haven’t been able to find quality pork belly at my local market. I just so happened to be in San Diego the other day celebrating my grandfather 80’s birthday, smack dab next to Whole Foods Market. Woooooooooooooooooo! This was exciting stuff, considering the nearest Whole Foods is over an hour from my house. I prance-skipped back to the meat counter and asked the butcher for 6 pounds. He responded with a puzzled look and grin but happily took my order and threw in a few bags of ice for my long trek home. I had never had homemade pork belly before, and my experiences had been narrowed down to a few of my favorite restaurants. I knew I wanted to incorporate citrus into the recipe, but I didn’t have much fresh fruit in my refrigerator. What I did have though, was a bottle of 100% Pomegranate Juice, a few oranges and ONE lemon left. My mouth was immediately watering with the endless possibilities in using these ingredients, but I decided to keep it fairly simple and let the pork’s natural fatty flavors take center stage.

This weekend, I got to guest post on Girls Meets Nourishment. What I love about cooking pork belly is that it does not need to be a long and grueling process. It’s also very hard to mess it up as long as you check up on it periodically. You could slow cook this at a lower temperature, but I was feeling way too anxious and excited to eat it! My biggest tip would be to make sure your broiler isn’t going to set the top on fire… ! My friend Prescilla was at my house for the first go-around, and we placed the belly on the top rack, where it apparently came into direct contact with the FLAME from the broiler. Our pork belly was on fire for a few moments… not to fear, we had an extra three pounds to spare and re-do our oopsie. I like my pork as close to medium rare as possible (I know, I know.) But if you want to cook it closer to well done, it will taste delicious too. Just make sure you don’t dry it out, and keep a close watch!

To see the recipe, please visit Katie’s site here –> Citrus Glazed Pork Belly



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1 comment

  • Jenny Castaneda

    November 6, 2014 at 1:06 pm

    Pork Belly!!!!

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