Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 1.5 kilograms of skin-on, boneless pork belly dry with paper towels, then generously season it all over with 1.5 teaspoons of salt and 1 teaspoon of freshly ground black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat, and sear the pork belly, skin-side down first, for 6-8 minutes until deeply golden brown and crisp, then sear on all other sides for 2-3 minutes each, removing it from the pot and setting aside.

3. 3

   Add 1 large chopped yellow onion to the same pot, sautéing for 5-7 minutes until softened, then stir in 4 minced garlic cloves, 1.5 teaspoons of ground cumin, 1.5 teaspoons of ground coriander, 1 teaspoon of ground turmeric, 1 teaspoon of ground ginger, 1 tablespoon of smoked paprika, and 0.5 teaspoon of ground cinnamon, cooking for 1 minute until fragrant.

4. 4

   Pour in 4 cups of chicken broth, 0.5 cup (80 grams) of halved dried apricots, 0.5 cup (80 grams) of chopped pitted dates, and 2 tablespoons of honey, bringing the mixture to a simmer while scraping up any browned bits from the bottom of the pot.

5. 5

   Return the seared pork belly to the Dutch oven, ensuring the liquid covers at least two-thirds of the meat, then cover the pot tightly and transfer it to a preheated oven at 160°C (325°F) for 3 to 3.5 hours, or until the pork belly is fork-tender.

6. 6

   Carefully remove the pork belly from the pot and set it aside to rest for 10 minutes, then bring the remaining braising liquid to a boil on the stovetop and reduce it over medium-high heat for 10-15 minutes until slightly thickened.

7. 7

   Slice the pork belly into thick pieces, spoon the reduced Moroccan sauce with apricots and dates over it, and garnish with 0.25 cup of fresh chopped cilantro before serving immediately.