5-year-old accidently dropped her cookie on the floor.
Me (scolding): Look at all the pieces you made!
5-year-old (beaming): Mom, now I have more pieces of cookie to eat.
So much to learn from this little kiddo.
Roasted orange-rubbed pork belly with fennel
(Adapted from Nuno Mendes’ My Lisbon)
For the marinade:
5 garlic cloves
2 tsp sea salt
1 tsp ground pepper
2 tsp smoked paprika
1 bunch of cilantro (roughly chopped)
1 orange (juice and zest)
4 tbs olive oil
For the pork belly:
2.5 lbs pork belly (skin on)
1 fennel bulb (thickly sliced)
2 sweet onions (thickly sliced)
40ml dry white wine
- Use a knife to scrape the skin clean.
- Score the meat-side in a crisscross pattern.
- In a tall container, use a handheld blender to blend all marinade ingredients.
- Rub the marinate all over the meat, but not the skin.
- Refrigerate over night.
- Preheat the oven to 285F.
- In a cast-iron pan, arrange fennel and onion slices on the bottom.
- Pour left-over marinate and white wine on the vegetable.
- Place the pork belly on top.
- Roast the pork belly for 2 hours.
- Note: If you have a thick and large piece of pork belly, increase the roasting time to 2 1/2 hours.
- Once the meat is tender, broil for 5-10 minutes so the skin becomes crispy.
- Note: watch carefully because the skin can burn fairly quickly at this point.
- Let the meat rest on a plate for 15 minutes.
- Use a sharp knife to chop the meat.
- Serve with the fennel and onions on the side.