Best of Delaware Recipe: Crispy Citrus Pork Belly
Impress your guests with this quality dish
Pork belly seems to be on every menu in the state. The best we’ve found? It belongs to chef Alex Shimpeno of Ulysses Gastropub in North Wilmington. In case you missed it at DT’s annual big Best of Delaware Party at the Chase Center last month, here’s the recipe, supplied by the chef himself.
Crispy Citrus Pork Belly
- 3lb. pork belly, rind on
- 1.5lb. kosher salt
- 4 tbsp. granulated sugar
- 1 lemon, zest and juice
- 1 lime, zest and juice
- 1 orange, zest and juice
- 4 bay leaves
- 3 cloves
- 1/2 tsp. cinnamon
- 1 tsp. crushed red peppers
- 2 tbsp. peppercorns
- 3 cloves garlic, crushed
- 2 qts. pork stock
- 1/2 spanish onion, rough chopped
- 3 ribs celery, rough chopped
- 1 carrot, peeled and chopped
- 3 bay leaves
- Rinse off pork belly.
- Mix citrus, salt, sugar, clove, bay, garlic, crush pepper, peppercorns and cinnamon together and pack pork belly onto pork belly. Let rest for 24 hours
- Rinse off pork belly and place in a baking dish and cover with mirepoix (carrots, celery, onion) and stock.
- Bring stock to a boil and cover and bake at 350 for 3 hours
- Allow to cool slightly in the liquid and then gently take pork belly out and place between two baking sheets and weight down in the refrigerator
- Slice skin off product leaving most of the fat on the product and cut into square
- In a saute pan sear, on high heat, fat side down for 2 minutes and flip and sear for another two
Serve with roasted tomato puree and micro green salad.