Crispy Braised Pork Belly & Gulf Shrimp - Country Roads Magazine

Ingredients

• 4 lb. pork belly, poached and chilled
• 1 medium onion, sliced
• 2 stalks of celery, cut into 1-inch pieces
• 1 orange, sliced
• 1 cup orange juice
• 3 cups chicken stock
• 2.5 lb. U12 Gulf shrimp, peeled and deveined (leave tails on)
• 4 tbsp. olive oil
• 5 garlic cloves, sliced thin
• chilies: 4 serranos or 2 large jalapeños, sliced into rings
• 24 whole basil leaves
• zest of 1 orange
• 4 lb. heirloom tomato or any delicious tomato, sliced 1/2-inch thick