This tender pork belly is slowly braised with the aromatic flavors of fennel and the sweet, citrusy depth of Cara Cara Orange Vanilla Balsamic, resulting in a rich and flavorful dish with a beautifully crisp skin.

 I N G R E D I E N T S :

• 2 lbs pork belly, skin scored
• 1/3 cup Rocky Mountain Olive Oil Cara Cara Orange Vanilla Balsamic Vinegar
• 2 tbsp tamari
• 2 tbsp Nectar & Gold Garlic Infused Honey
• 1 bulb fennel, sliced thinly
• 1 onion, sliced
• 4 cloves garlic, crushed
• 1 cup chicken broth
• fresh fennel fronds for garnish

I N S T R U C T I O N S :

1. Preheat the oven to 325°F (160°C).
2. In a large ovenproof pot or Dutch oven, place the pork belly, skin side up. Add the fennel, onion, and garlic around the pork.
3. In a bowl, mix the Cara Cara Orange Vanilla Balsamic, tamari, and Garlic Infused Honey. Pour over the pork belly.
4. Add the chicken broth to the pot.
5. Cover and braise in the oven for 2.5 to 3 hours, until the pork is tender and the fat has rendered.
6. Remove the lid and increase the oven temperature to 425°F (220°C). Roast for an additional 20-30 minutes to crisp the skin.
7. Let rest for 10 minutes, slice, and serve garnished with fennel fronds.

N U T R I T I O N A L  I N F O :

Estimated per serving: 760 calories • 24g protein • 8g carbs • 68g fat • 620mg sodium

Estimated values may vary based on pork belly cut, sauce reduction, and ingredient brands.