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Even though it’s been hotter than ever the last week or so, I insist on using my oven. It’s a mildly sadistic perhaps considering just how warm it is outside, but so far, each culinary sacrifice at the hands of the oven has been worth it. Take this pork belly as a perfect example. A few weeks ago, I attended a friend’s moving away potluck. A sad occasion, but one made better by tables of food. Because at the end of the day, breaking bread with people you care about creates a sense of solace. Hence why we call it comfort food. I made this pork belly fully knowing it would be the last time I would ever arrive at their soon-t0-be old home with an interesting dish in hand, so a little extra heat in the kitchen on a summer day was my last thought.
- 1½ tablespoons brown sugar
- 1½ tablespoons toasted fennel seeds
- ¾ teaspoon red pepper flakes
- 1½ teaspoons celery salt
- ¾ teaspoon black pepper
- 1½ teaspoons grapeseed oil, plus extra for cooking
- 2 pounds pork belly
- ¼ cup orange marmalade
- 2 cloves garlic, minced
- ½ tablespoon coarse grain Dijon mustard
- ¼ cup fresh orange juice
- Fresh chopped scallions, for garnish