Citrus Glazed Pork Belly
Indulge in the perfect balance of rich, savory, and tangy flavors with this Citrus Glazed Pork Belly recipe. Featuring melt-in-your-mouth pork belly seared to golden perfection and slow-braised in a vibrant citrus glaze made from fresh orange and lemon juice, honey, soy sauce, and zesty orange peel, this dish is a true show-stopper. The slow cooking process ensures succulent, tender meat, while a final high-heat roast caramelizes the glaze and crisps the skin to irresistible perfection. Finished with a luscious, thickened citrus sauce and optional fresh cilantro for a pop of color, this dish is ideal for special occasions or an elevated weekend dinner. Easy to prepare with kitchen staples, it’s a flavor-packed recipe that promises to impress every time.
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Recipe Information
Ingredients
- 2 pounds Pork belly
- 2 teaspoons Sea salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 0.5 cup Orange juice (freshly squeezed)
- 2 tablespoons Lemon juice (freshly squeezed)
- 3 tablespoons Honey
- 1 tablespoon Soy sauce
- 1 teaspoon Orange zest
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork belly dry with paper towels, then score the skin in a crosshatch pattern, being careful not to cut into the meat.
Season the pork belly generously with sea salt, black pepper, and garlic powder on all sides.
In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Place the pork belly skin side down and sear until golden and crispy, about 5-6 minutes. Flip and sear the other side for 3-4 minutes.
Remove the pork belly from the skillet and drain any excess fat. Set aside.
In the same skillet, combine the orange juice, lemon juice, honey, soy sauce, and orange zest. Bring the mixture to a simmer over medium heat.
Return the seared pork belly to the skillet, skin side up. Spoon some of the sauce over the top.
Cover the skillet or roasting pan with aluminum foil and transfer it to the oven. Braise the pork belly for 2 hours, basting with the sauce every 30 minutes.
After 2 hours, remove the foil and increase the oven temperature to 400°F (200°C). Roast for an additional 20 minutes to caramelize the glaze and crisp the skin.
While the pork belly finishes roasting, make a slurry by mixing the cornstarch and water in a small bowl. Stir the slurry into the skillet with the sauce and simmer on the stovetop for 2-3 minutes until thickened.
Remove the pork belly from the oven and let it rest for 10 minutes before slicing into 1/2-inch thick pieces.
Drizzle the thickened citrus glaze over the slices and garnish with fresh cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
5242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 509.3 g | 653% | |
| Saturated Fat | 179.5 g | 898% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 5897 mg | 256% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 62.6 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1580 mg | 34% | |
*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.
