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Tangerine-Glazed Pork Belly (Emeril Lagasse) Recipe

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Tangerine-Glazed Pork Belly (Emeril Lagasse)
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Ingredients
13
Count
Nutrition
2206
Calories
Total time
295
Minutes
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Ingredients:

Directions:

  1. Adjust oven setting to broil.
  2. Using a sharp knife, score the fat side of the pork belly, diagonally, and season with salt and pepper on all sides. Place onion, carrots, and celery in the bottom of a large roasting pan. Place the pork belly, scored side up, on top of the vegetables. Broil until golden brown, about 15 minutes. Turn the pork flesh side up and continue broiling for 10 more minutes.
  3. Reduce the oven temperature to 300 degrees F.
  4. Turn the pork back to the scored side up and add the chicken stock, 2 cups of the tangerine juice, light brown sugar, thyme, cloves, and allspice to the roasting pan. Cover the pan with foil and bake for 2 hours. After 2 hours, fold back the foil to create a vent and continue to bake for another 2 hours or until the meat is very tender.
  5. While the pork is braising, prepare the tangerine glaze: Using a fine wire-meshed sieve, strain any pulp out of the remaining 2 cups tangerine juice. Combine the juice and 3/4 cup of sugar in a medium saucepan and bring mixture to a boil. Reduce heat to a gentle boil and cook until the glaze is thick and syrupy, about 30 to 40 minutes. (The finished glaze will form dime-sized bubbles while simmering and will be thick enough to coat the back of a spoon.)
  6. Remove the pan from the oven and let the pork cool slightly in the braising liquid. Adjust oven setting to broil. Remove the pieces of pork belly from the braising liquid and pat dry. Using a pastry brush, baste the pork belly on all sides with the glaze. Place on a baking sheet lined with aluminum foil and broil for 4 to 5 minutes, or until crispy around the edges and golden brown.
  7. Drizzle pork belly generously with any remaining glaze and serve immediately over Bitter Greens Salad.
  8. Bitter Greens Salad:
  9. 1 teaspoon Dijon mustard
  10. 1 tablespoon honey
  11. 1/4 cup fresh lemon juice, or more to taste
  12. 2 tablespoons apple cider vinegar
  13. 1 cup olive oil
  14. 1 pound mixed bitter greens, such as dandelion, baby arugula, wild spinach, or baby spinach
  15. Salt and freshly ground pepper
  16. In a medium bowl, whisk together the Dijon, honey, salt, pepper, lemon juice, and apple cider vinegar. Slowly whisk in the olive oil until emulsified. In a large mixing bowl, toss the bitter greens together. Season greens with salt and pepper. Drizzle as much dressing as desired over the greens and toss to combine.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2205.58 Kcal (9234 kJ)
Calories from fat 1819.39 Kcal
% Daily Value*
Total Fat 202.15g 311%
Cholesterol 277.56mg 93%
Sodium 398.03mg 17%
Potassium 1297.12mg 28%
Total Carbs 52.05g 17%
Sugars 45.68g 183%
Dietary Fiber 1.14g 5%
Protein 41.53g 83%
Vitamin C 54.1mg 90%
Vitamin A 0.2mg 7%
Iron 3.9mg 22%
Calcium 75.2mg 8%
Amount Per 100 g
Calories 278.37 Kcal (1165 kJ)
Calories from fat 229.63 Kcal
% Daily Value*
Total Fat 25.51g 311%
Cholesterol 35.03mg 93%
Sodium 50.24mg 17%
Potassium 163.71mg 28%
Total Carbs 6.57g 17%
Sugars 5.76g 183%
Dietary Fiber 0.14g 5%
Protein 5.24g 83%
Vitamin C 6.8mg 90%
Iron 0.5mg 22%
Calcium 9.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 60.7
    Points
  • 61
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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