This recipe should be started a day ahead because the pork dry-brines overnight before being braised for several hours. The glaze can be made the day before and refrigerated.
Satsuma-Glazed Shrimp and Braised Pork Belly
Yields: 4 servings
- 1 (1¾-pound) pork belly
- ⅓ cup firmly packed dark brown sugar
- 2 tablespoons plus ⅛ teaspoon kosher salt, divided
- 1 teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon satsuma zest
- 2 cups fresh satsuma juice, divided
- 1½ tablespoons cornstarch
- 1½ tablespoons cane syrup
- 1¼ teaspoons Creole seasoning, divided
- 1 cup water
- 24 extra-large fresh shrimp, peeled and deveined (tails left on) (about 1½ pounds)
- 8 large metal skewers
- Grilled green onions, to serve
- Garnish: smoked paprika
- Trim excess fat from pork belly; cut into 24 pieces. In a large resealable plastic bag, combine pork belly, brown sugar, 2 tablespoons salt, pepper, paprika, and zest. Seal bag, and toss to coat. Refrigerate overnight.
- In a small saucepan, whisk together 1 cup satsuma juice, cornstarch, cane syrup, ¼ teaspoon Creole seasoning, and remaining ⅛ teaspoon salt. Bring to a boil over medium-high heat; cook for 1 minute, whisking constantly. Remove from heat. Let cool completely. Reserve ⅓ cup glaze for serving.
- Preheat oven to 325°.
- Remove pork from bag, discarding any liquid. Pat pork dry with a paper towel. Place pork in a shallow 2-quart baking dish. Add 1 cup water and remaining 1 cup satsuma juice.
- Bake, covered, until tender, about 1½ hours. Remove pork from dish, discarding liquid. Let stand until cool enough to handle, about 30 minutes.
- Sprinkle shrimp with remaining 1 teaspoon Creole seasoning. Thread shrimp and pork belly onto skewers.
- Spray a grill pan with cooking spray, and heat over medium-high heat. Reduce heat to medium. Working in batches, grill skewers, turning frequently and basting occasionally with satsuma glaze, until shrimp are pink and firm and pork is browned, about 6 minutes. Drizzle skewers with reserved ⅓ cup glaze. Serve with grilled green onions. Garnish with paprika, if desired.