Oven-Roasted Pork Belly with Orange and Chili
Fresh pork belly is great food for those of us who want to keep our food low in carbohydrates, and free from all the additives typically found in brined pork and bacon.
This meat becomes very tender from slow cooking; its flavor stems from a tangy marinade with orange, and its spiciness from the chili.
- 1 lb. 5 oz. (600 g) fresh pork belly, with rind
- 1 organic orange
- 1 red chili pepper
- 1 tablespoon finely chopped rosemary
- 2 tablespoons gluten-free tamari soy sauce
- about 1 tablespoon salt, for the meat rub prior to roasting
Rinse the meat in cold water and dry it well. Slit the rind with a sharp knife at even intervals; only make surface slits in the rind—do not cut into the meat itself.
Wash the orange and cut off thin strips of peel with a zester. Or, peel off the outer layer with a potato peeler and cut it into fine strips with a knife.
Seed and finely chop the chili pepper. Caution: use food service latex gloves to do this and make sure not to rub your eyes! Do not remove the seeds if you prefer more heat in the dish.
Strip the rosemary branch of its needles, and chop the needles finely. Juice the orange and mix it with the tamari, chili, rosemary, and orange peel.
Place the prepared meat in doubled plastic freezer bags. Pour the marinade over the meat and seal the bags shut. Work the marinade around the meat a little to make sureit’s evenly distributed. Leave the plastic bags with the meat on a platter in refrigerator for 24 to 48 hours. Turn the meat a few times during this time.
Preheat the oven to 430ºF (225ºC).
Pour the marinade into a smaller ovenproof dish. Distribute the salt evenly on both sides of the pork collar, and rub it thoroughly into the cuts in the rind.
Place a baking rack inside the dish, and set the meat on the rack with the rind side up. Place the dish in the oven and let the meat brown for 20 minutes. Lower the temperature to 200ºF (100ºC) and let the meat roast for 2 hours. Baste it several times with the marinade.
Once it’s cooked, let the meat rest for a while on the cutting board before cutting it into slices. Sautéed mushrooms and a Brussels sprout gratin covered in blue cheese (see recipe on p. 147 in Low Carb High Fat and Paleo Slow Cooking) make excellent side dishes to this meat.
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Here are some pictures from last week’s vacation in Dalecarlia. We spent an unforgettable night in the Royal Suite at Åkerblad’s Hotel in Tällberg, celebrating my cookbook release.
After that we went to my small cabin in the mountains for a week, where there’s no electricity or tap water, just water from the creek that passes by just outside my house.