Pork Belly with Sake-Braised Clams and Truffles Recipe | James Beard Foundation

Ingredients

• 1 cup light brown sugar
• 1 cup Kosher salt
• 3 oranges, cut into quarters
• 1 red onion, thinly sliced
• 1 cloves garlic, thinly sliced
• 2 teaspoon chopped thyme
• 1 sprig rosemary, chopped
• 1 bunch cilantro, roughly chopped (with stems)
• 1 teaspoon whole black peppercorns
• 4 pounds pork belly
• 3 cups chicken stock (or broth)
• 2 tablespoons olive oil