. .





PO Box 269

Watsonville, CA 95077


Would You Like to Share a Recipe With Us?


When it comes to fruits and veggies, some rank higher than others when it comes to nutrient content. Find out what defines a true “superfruit” and why strawberries are highly recommended by health professionals as part of a healthy diet.

Learn More

Thai Green Papaya Salad

Slow-Cooked Pork Belly with Strawberry Rhubarb Marmalade

Slow-Cooked Pork Belly with Strawberry Rhubarb Marmalade

498 Liked This Recipe

Category: Main Courses

|   Icon: Print this recipePrint This

This dish serves up ultimate flavors when it comes to the delectable combination of sweet and savory.


2 pounds pork belly (skin on)
Salt and black pepper
1 onion, diced
1 celery rib, diced
2 carrots, diced
2 quarts Sprite
1/4 bunch sage
2 bay leaves
1 quart chicken broth
6 ounces rhubarb, cut into 1/2-inch dice
1/2 cup sugar
1 tablespoon powdered pectin
1 1/2 cups fresh California strawberries, stemmed and quartered
1 tablespoon red wine vinegar
1 (8- x 11-inch) pan cornbread
Vegetable oil
Aged balsamic vinegar
Chives, cut into 2-inch pieces
Sea salt


Heat oven to 300°F. Season pork with salt and pepper. In a 4-quart stock pot or casserole over medium heat, sear pork on both sides; remove from pot. In the same pot, cook onion, celery and carrots until soft, stirring frequently. Add Sprite, sage and bay leaves; simmer until liquid is reduced by half. Return pork to pot, add broth and bring to a simmer. Cover and cook in oven about 2 1/2 hours or until pork is tender. Refrigerate until cold. Remove skin; cut pork belly into 10 rectangles (about 1- x 2-inches).

To make strawberry rhubarb marmalade, in a saucepan over medium low heat, cook rhubarb until soft, stirring occasionally. Add 1/2 cup water; bring to a boil. Mix sugar and pectin; add slowly to rhubarb, stirring constantly to prevent lumps, until mixture returns to the boil. Pour into a large mixing bowl; add strawberries and red wine vinegar. Stir gently to avoid crushing strawberries. Season with salt and pepper. Cool completely.

Trim edges of corn bread and cut into 16 pieces (about 1- x 3-inches). On a gas or charcoal grill, or in a grill pan, grill corn bread on both sides until grill marks form. In an ovenproof skillet, heat a little oil over medium heat. Add pork, fat side down, and sear on one side only. Place in 350°F oven for about 5 minutes or until hot. Cut each piece of pork into 4 or 5 slices. For each serving, place 2 pieces corn bread in the center of a plate. Spoon 1/4 cup marmalade on top; shingle 1 piece pork over marmalade. Sprinkle with balsamic vinegar, chives and sea salt.

Nutrition Information

Nutrition Information Per Serving: 838 calories; 66 g fat; 118 mg cholesterol; 574 mg sodium; 45 g carbohydrate; 2 g fiber; 15 g protein

Makes 8 servings