2019-09-01_Louisiana_Cookin

55 louisianacookin.com

SATSUMA-GLAZEDSATSUMA-GLAZEDSHRSHRIMPMP

ANDAND BRAISED PORK BELLYBRASEDPORKBELLY
MAKES 4 SERVINGS

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.

1 (1¾-pound) pork belly
⅓ cup fi rmly 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 fi rm and pork is
   browned, about 6 minutes. Drizzle
   skewers with reserved ⅓ cup glaze.
   Serve with grilled green onions.
   Garnish with paprika, if desired.