Cumin-crusted pork belly with sweet and sour beet bottoms and tops from Deep Run Roots: Stories and Recipes from My Corner of the South (page 522) by Vivian Howard

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Notes about this recipe

  • SheilaS on February 28, 2017

    Great combination of flavors here with the cumin-cardamon-mustard seasoning on the pork, garlicky, slightly bitter and astringent greens and sweet/sour orange-glazed beet roots. At first bite, I thought the beet roots were awfully sweet but they grew on me over the course of the meal. Still, when I make it again (and I will) I'll probably use 1/3 to 1/2 of the amount of honey specified, depending on the sweetness of the oranges - today, I used some very sweet cara cara oranges.

  • DKennedy on February 20, 2017

    I am not sure if this is similar to the pork belly she makes at the restaurant, but if it is, it will be fantastic. At the restaurant, the raw pork belly is cut into sticks (the size of cheese stick) and a stick is poked in one end. All sides are seared on a plancha until crispy, then served with a glaze. That is what I will do when I make this recipe.

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