Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 1 kilogram of pork belly dry with paper towels, then score the skin in a crisscross pattern without cutting into the meat.

2. 2

   In a small bowl, combine 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 0.5 teaspoon ground cinnamon, 1 teaspoon salt, and 0.5 teaspoon black pepper to create a spice rub.

3. 3

   Rub the spice mixture thoroughly over all sides of the pork belly, ensuring it penetrates the scored skin, then set aside to marinate for at least 30 minutes.

4. 4

   In a heavy-bottomed pot or the base of a steamer, heat 2 tablespoons olive oil over medium heat and sauté 1 large finely chopped onion until softened, about 5 minutes, then add 4 minced garlic cloves and 2 tablespoons grated fresh ginger and cook for another 2 minutes until fragrant.

5. 5

   Pour in 500 milliliters chicken or vegetable broth and the 60 milliliters warm water steeped with 1 pinch of saffron threads into the pot, bringing the liquid to a gentle simmer.

6. 6

   Place the marinated pork belly skin-side up into a steaming basket, carefully positioning it above the simmering broth and distributing 100 grams of halved dried apricots around the pork belly.

7. 7

   Cover the steamer tightly and steam the pork belly for 3 hours, or until it is fork-tender, replenishing the simmering liquid with hot water as needed to maintain steam.

8. 8

   Carefully remove the steamed pork belly and apricots, reserving the cooking liquid, then let the pork belly rest for 15 minutes before slicing and serving garnished with 0.5 cup fresh chopped cilantro and 0.5 cup fresh chopped parsley.