Ingredients
- 3 pink Florida Grapefruits
- 4 cups (800 g) boneless pork belly
- 4 garlic cloves, finely chopped
- 1 tablespoon zaatar
- 1 teaspoon ginger powder
- 2 cups (400 g) jasmine rice
- 2¼ cups (600 ml) coconut milk
- 1 tablespoon coconut oil
- ⅔ cup (150 ml) water
- 1 teaspoon brown sugar
- 1 tablespoon ketchup
- 1 teaspoon mustard
- 1 bunch fresh chives
- 6 tablespoons
Preparation
Peel 1 Florida Grapefruit and slice it into segments. Squeeze the juice from the other two grapefruits and set aside.
In a bowl, mix six tablespoons of olive oil with the zaatar, ginger and garlic cloves. Season to taste with salt and pepper.
Preheat your oven to 300°F (150°C).
Brush the fleshiest side of the meat with the marinade.
Unroll a long sheet of aluminium foil and place the grapefruit slices on top, followed by the meat, marinade side down.
Coat the skin side with oil. Fold back the sides of the foil to protect the meat during cooking. The skin should remain uncovered.
Pour the Florida grapefruit juice into the foil so that it soaks the meat during cooking. Place in the oven for an hour and a half. At the end of the cooking time, increase the heat to 425°F (220°C). Cook for a further 30 minutes to crisp the skin.
Just before the end of the cooking time, prepare the coconut rice. Melt the coconut oil in a large saucepan. Pour in the rice and season with salt and pepper. Allow to brown for a minute, then add 2 cups (500 ml) of coconut milk and the water. Cover and cook over a low heat until all the liquid has been absorbed.
At the end of the cooking time, add the remaining ¼ cup of coconut milk.
When the meat is ready, take it out of the oven and remove it from the pan.
