Pork Belly with Rhubarb Glaze Recipe

Name: Pork Belly with Rhubarb Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gallon water; 1 onion, thinly sliced; 1 head of garlic, halved crosswise; 3 rosemary sprigs; 3 tablespoons kosher salt; 1/2 cup coriander seeds; 2 tablespoons white peppercorns; 2 tablespoons fennel seeds; One 5-pound pork belly; 2 pounds rhubarb, juiced (2 1/4 cups); 1/2 cup pure maple syrup; 1/4 cup Asian fish sauce; 1 tablespoon chile powder

Servings: persons

1 gallon water
1 onion, thinly sliced
1 head of garlic, halved crosswise
3 rosemary sprigs
3 tablespoons kosher salt
1/2 cup coriander seeds
2 tablespoons white peppercorns
2 tablespoons fennel seeds
One 5-pound pork belly
2 pounds rhubarb, juiced (2 1/4 cups)
1/2 cup pure maple syrup
1/4 cup Asian fish sauce
1 tablespoon chile powder

1
Brine the pork belly In a large pot, combine all of the ingredients except the pork belly and simmer, partially covered, over low heat for 30 minutes.
2
Let cool to room temperature.
3
Add the pork to the brine and leave at room temperature for 1 hour, then cover and refrigerate for 24 hours.
4
Bring to room temperature for 1 hour before cooking.
5
Make the glaze In a small saucepan, cook the rhubarb juice over moderate heat until reduced to 1 cup, 8 to 10 minutes.
6
Add the maple syrup and cook until slightly thickened, 5 minutes.
7
Stir in the fish sauce and chile powder; let cool.
8
Light a grill and set it up for indirect cooking.
9
Remove the pork belly from the brine and score the skin in a crosshatch pattern.
10
Set the pork on the grill, fat side up, opposite the heat source.
11
Cover and grill at 325 for 2 1/2 to 3 hours, until very tender; brush with the glaze during the last 45 minutes of grilling.
12
Transfer the pork to a cutting board and let rest for 15 minutes.
13
Thinly slice and serve.

487

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 gallon water, 1 onion, thinly sliced, 1 head of garlic, halved crosswise, 3 rosemary sprigs, and more.

Yes, Pork Belly with Rhubarb Glaze falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Belly with Rhubarb Glaze

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