Pork Belly Roast with White Wine

Name: Pork Belly Roast with White Wine
Yield: 12
Ingredients: 1 bottle (750 ml) of dry white wine; 6 tablespoons of lime juice; 1/2 teaspoon of ground cloves; 4 sprigs of rosemary; 2 large onions (300 g), finely chopped; 4 cloves of garlic, minced; 1 tablespoon of Worcestershire sauce; 1 tablespoon of prepared mustard; 1 tablespoon of oil; 4 tablespoons of chopped fresh parsley; 4 tablespoons of chopped green scallions; 1/2 teaspoon of black pepper; 1 Scotch bonnet pepper, minced; 3 tablespoons of salt; 1 pork belly (5.5 kg); 1/4 cup of butter (50 g); 1 1/2 cups of crispy bacon bits (240 g); 3 cups of water (720 ml)

1
1 bottle (750 ml) of dry white wine
2
6 tablespoons of lime juice
3
1/2 teaspoon of ground cloves
4
4 sprigs of rosemary
5
2 large onions (300 g), finely chopped
6
4 cloves of garlic, minced
7
1 tablespoon of Worcestershire sauce
8
1 tablespoon of prepared mustard
9
1 tablespoon of oil
10
4 tablespoons of chopped fresh parsley
11
4 tablespoons of chopped green scallions
12
1/2 teaspoon of black pepper
13
1 Scotch bonnet pepper, minced
14
3 tablespoons of salt
15
1 pork belly (5.5 kg)
16
1/4 cup of butter (50 g)
17
1 1/2 cups of crispy bacon bits (240 g)
18
3 cups of water (720 ml)

Ingredients

1
1 bottle (750 ml) of dry white wine
2
6 tablespoons of lime juice
3
1/2 teaspoon of ground cloves
4
4 sprigs of rosemary
5
2 large onions (300 g), finely chopped
6
4 cloves of garlic, minced
7
1 tablespoon of Worcestershire sauce
8
1 tablespoon of prepared mustard
9
1 tablespoon of oil
10
4 tablespoons of chopped fresh parsley
11
4 tablespoons of chopped green scallions
12
1/2 teaspoon of black pepper
13
1 Scotch bonnet pepper, minced
14
3 tablespoons of salt
15
1 pork belly (5.5 kg)
16
1/4 cup of butter (50 g)
17
1 1/2 cups of crispy bacon bits (240 g)
18
3 cups of water (720 ml)

Directions

1
In a large mixing bowl, combine the white wine, lime juice, cloves, rosemary, onions, garlic, Worcestershire sauce, mustard, oil, parsley, scallions, black pepper, and Scotch bonnet pepper
2
Cut multiple holes in the pork belly and place it in this marinade
3
Cover the bowl with plastic wrap and let it rest for 12 hours, turning it occasionally at least
4
Preheat the oven to 200°C (hot)
5
Remove the pork belly from the marinade and place it in a baking dish (reserve the marinade)
6
Spread butter over the pork belly and sprinkle with crispy bacon bits
7
Cover with aluminum foil
8
Place the pork belly in the oven at medium heat (180°C) for about 4 hours and 15 minutes, or until tender
9
Mix the reserved marinade with water and baste it occasionally as the glaze dries out
10
When the pork belly is cooked to perfection (about 45 minutes), remove the foil and continue cooking until golden brown
11
Transfer to a serving dish and serve with the pan juices
12
642 calories per serving