Oven-baked caramelized pork belly

Ingredients

For the marinade

• 4 bone-in pork belly pieces (250 g each)
• 150 ml soy sauce
• 100 ml cinnamon orange liqueur
• 1 teaspoon sweet paprika
• 1/2 teaspoon curry powder
• 1 teaspoon five-spice blend

For finishing

• 30 ml cinnamon orange liqueur
• 4 garlic cloves
• 150 g plain yogurt
• 1 tablespoon olive oil
• 1/2 teaspoon salt

For the couscous

• 200 g couscous
• 250 ml water
• 1 teaspoon salt
• 1 tablespoon olive oil
• 5 g fresh basil

Preparation

1. Pat the pork belly pieces dry with paper towels. Mix the soy sauce with 100 ml liqueur, the paprika, curry and five-spice blend, then add the meat to the marinade and leave it covered in the fridge for 12 hours. 2. Heat the oven to 150°C. Put the meat and marinade in a baking dish and roast for about 60 minutes, until the meat is tender and cooked through. 3. Chop or crush the garlic and mix it with the olive oil, yogurt and 1/2 teaspoon salt. Pour the remaining 30 ml liqueur and the yogurt mixture over the meat, then put the dish in the oven at 220°C for 10-15 minutes, until the pieces are caramelized. 4. Boil 250 ml water for about 5 minutes and add 1 teaspoon salt. Pour the water over the couscous, cover it and leave for 5 minutes. Fluff it with a fork and mix in the olive oil and basil.