Pork Belly with Fruits in Syrup

Name: Pork Belly with Fruits in Syrup
Yield: 14
Ingredients: 5 crushed garlic cloves; 2 medium onions, coarsely chopped (200 g); 2 cups of orange juice (480 ml); 4 cups of dry white wine (960 ml); 1/2 cup of olive oil (120 ml); 2 tablespoons of salt; 1 medium pork belly (2.7 kg); 1 can of pineapple syrup (450 g); 1 can of fig syrup (400 g); 1 can of papaya syrup (490 g); 1 tablespoon of mustard

1
5 crushed garlic cloves
2
2 medium onions, coarsely chopped (200 g)
3
2 cups of orange juice (480 ml)
4
4 cups of dry white wine (960 ml)
5
1/2 cup of olive oil (120 ml)
6
2 tablespoons of salt
7
1 medium pork belly (2.7 kg)
8
1 can of pineapple syrup (450 g)
9
1 can of fig syrup (400 g)
10
1 can of papaya syrup (490 g)
11
1 tablespoon of mustard

Ingredients

1
5 crushed garlic cloves
2
2 medium onions, coarsely chopped (200 g)
3
2 cups of orange juice (480 ml)
4
4 cups of dry white wine (960 ml)
5
1/2 cup of olive oil (120 ml)
6
2 tablespoons of salt
7
1 medium pork belly (2.7 kg)
8
1 can of pineapple syrup (450 g)
9
1 can of fig syrup (400 g)
10
1 can of papaya syrup (490 g)
11
1 tablespoon of mustard

Directions

1
Blend the garlic and onion in a processor or blender
2
Transfer to a large bowl
3
Add the orange juice, wine, olive oil, and salt
4
Mix well
5
Place the pork belly in a large bowl, poke with a fork, and drizzle with the marinade
6
Cover with plastic wrap and refrigerate for 1 day
7
Preheat oven to 250°C (hot)
8
Transfer the pork belly and sauce to a large roasting pan
9
Cover with aluminum foil and bake for 2 hours in the preheated oven
10
Remove the foil and continue baking, basting with the proper sauce, until the meat is tender
11
In a pot, mix together the papaya syrup, orange juice, pineapple, figs, and mustard
12
Bring to a boil
13
Remove from heat and strain the syrup
14
In a large serving dish, place the pork belly, drizzle with the sauce, and serve with the fruits
15
508 calories per serving