Ginger-Citrus Roasted Pork Belly with Sprouts

Ginger-Citrus Roasted Pork Belly with Sprouts



Ingredients

1 lb. pork belly
1/4 tsp. salt
1 Tbsp. paleo-friendly oil or melted fat
1 Tbsp. orange juice
1 Tbsp. lime juice
1 Tbsp. garlic powder
1 tsp. powdered ginger
1 lb. Brussels sprouts
Instructions

Preheat oven to 500F, or whatever your highest oven setting may be.

Slash the pork skin with diagonal scoring to prevent shrinkage. Rub the salt into the slashes. Place the pork, skin side up, in a shallow roasting pan (save cleanup time by lining the pan with aluminum foil first). Roast at 500F for 30 minutes, or until the skin crisps and browns.

While the meat cooks, mix the oil or melted fat, orange juice, lime juice, garlic powder, and powdered ginger in a bowl.

Lower the heat to 225F, and brush the pork belly with the citrus marinade. Cook for another 30 minutes. Add the Brussels sprouts to the roasting pan. Baste the pork and sprouts with more marinade. Cook for 30 minutes more, basting occasionally, until the Brussels sprouts are cooked through and the outer leaves begin to brown.

Remove the roasting pan from the oven and let rest for ten minutes. Serve drizzled with the mixture of fat and marinade from the bottom of the pan.

Serves two.

source: healthy-meal-plans