Couscous and oven-baked pork belly

Name: Couscous and oven-baked pork belly
Ingredients: 7 bone-in pork belly pieces (about 1.4 kg); 60 ml soy sauce; 30 ml rice vinegar; 1 teaspoon curry powder; 1/2 teaspoon hot paprika; 1/2 teaspoon ground anise; 200 g couscous; 400 ml water; 1/2 teaspoon salt; 1 teaspoon white truffle oil

Meat - Couscous and oven-baked pork belly by Pamela G. - Recipia

Couscous and oven-baked pork belly means marinated meat cooked slowly under parchment paper until tender and browned. The couscous soaks up the hot water, while the white truffle oil gives it a subtle aroma alongside the spiced sauce left in the pan. I choose pieces that are as close in thickness as possible so they cook evenly. Prep: 20 minutes. Cook: 150 minutes. Rest: 4 hours and 35 minutes. Total time: 7 hours and 25 minutes. Servings: 4. Approximately 1,500 kcal and 29 g of protein per serving.

Ingredients

7 bone-in pork belly pieces (about 1.4 kg)
60 ml soy sauce
30 ml rice vinegar
1 teaspoon curry powder
1/2 teaspoon hot paprika
1/2 teaspoon ground anise
200 g couscous
400 ml water
1/2 teaspoon salt
1 teaspoon white truffle oil

Preparation

1. Pat the pork belly pieces dry with paper towels. Mix the soy sauce, rice vinegar, curry powder, hot paprika and ground anise, then coat the meat with the marinade and refrigerate for 4 hours and 30 minutes. 2. Preheat the oven to 150°C. Put the meat and marinade in a roasting pan, cover tightly with a sheet of parchment paper soaked in cold water and wrung out, then roast for 2 hours and 30 minutes. The meat should be tender and browned. 3. Put the couscous in a bowl, add the boiling water and salt, then leave it for 5 minutes to swell. The grains absorb the water and get bigger. 4. Drizzle the white truffle oil over the couscous and toss gently until the grains separate.

Notes

The meat keeps in the fridge in a covered container for up to 3 days; it’s best to store the couscous separately so it doesn’t soak up the sauce. For a gluten-free version, replace the soy sauce with the same amount of gluten-free tamari. Choose pieces of similar thickness, since thicker ones may need another 15-20 minutes in the oven. If the soy sauce is very salty, don’t add any more salt to the meat. Serve with a fresh cabbage salad.