Satsuma-Glazed Shrimp and Braised Pork Belly

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
  1. 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.
  2. 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.
  3. Preheat oven to 325°.
  4. 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.
  5. Bake, covered, until tender, about 1½ hours. Remove pork from dish, discarding liquid. Let stand until cool enough to handle, about 30 minutes.
  6. Sprinkle shrimp with remaining 1 teaspoon Creole seasoning. Thread shrimp and pork belly onto skewers.
  7. 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.