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1
Adjust oven setting to broil.
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2
Using a sharp knife, score the fat side of the pork belly, diagonally, and season with salt and pepper on all sides.
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3
Place onion, carrots, and celery in the bottom of a large roasting pan.
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4
Place the pork belly, scored side up, on top of the vegetables.
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5
Broil until golden brown, about 15 minutes.
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6
Turn the pork flesh side up and continue broiling for 10 more minutes.
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7
Reduce the oven temperature to 300 degrees F.
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8
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.
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9
Cover the pan with foil and bake for 2 hours.
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10
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.
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11
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.
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12
Combine the juice and 3/4 cup of sugar in a medium saucepan and bring mixture to a boil.
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13
Reduce heat to a gentle boil and cook until the glaze is thick and syrupy, about 30 to 40 minutes.
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14
(The finished glaze will form dime-sized bubbles while simmering and will be thick enough to coat the back of a spoon.)
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15
Remove the pan from the oven and let the pork cool slightly in the braising liquid.
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16
Adjust oven setting to broil.
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17
Remove the pieces of pork belly from the braising liquid and pat dry.
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18
Using a pastry brush, baste the pork belly on all sides with the glaze.
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19
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.
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20
Drizzle pork belly generously with any remaining glaze and serve immediately over Bitter Greens Salad.
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21
1 teaspoon Dijon mustard
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22
1 tablespoon honey
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23
1/4 cup fresh lemon juice, or more to taste
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24
2 tablespoons apple cider vinegar
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25
1 cup olive oil
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26
1 pound mixed bitter greens, such as dandelion, baby arugula, wild spinach, or baby spinach
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27
Salt and freshly ground pepper
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28
In a medium bowl, whisk together the Dijon, honey, salt, pepper, lemon juice, and apple cider vinegar.
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29
Slowly whisk in the olive oil until emulsified.
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30
In a large mixing bowl, toss the bitter greens together.
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31
Season greens with salt and pepper.
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32
Drizzle as much dressing as desired over the greens and toss to combine.
