glazed pork belly casserole

How To Make glazed pork belly casserole

• Step 1
  Coat a 13-in. x 9-in. baking dish with cooking spray. Add hash brown potatoes, cubed American cheese, and 1 tablespoon sweet and tangy seasoning; mix well.
• Step 2
  Cut sliced pork belly into 1/2 inch cubes.
• Step 3
  Heat olive oil in a large, deep skillet over medium heat. Add pork belly cubes and fry for 3 minutes on each side until crispy and golden brown. Remove from heat.
• Step 4
  In a large bowl, combine minced garlic, crushed fennel seeds,1 tablespoon sweet and tangy seasoning, minced ginger, brown sugar, teriyaki sauce, and cane syrup; whisk well until blended. Reserve 1/2 cup.
• Step 5
  Add cooked pork belly cubes; mix well for 3 minutes until coated. Cover with aluminum foil and refrigerate for 3 hours until marinated.
• Step 6
  Preheat oven to 350 degrees F.
• Step 7
  Spoon the glazed pork belly mixture into a prepared baking dish and spread evenly.
• Step 8
  Heat the margarine in a medium saucepan over medium heat. Combine heavy cream, half and half, honey mustard, cream cheese,1/2 cup reserved glaze mixture, and remaining sweet and tangy seasoning.
• Step 9
  Stir well and bring it to a boil for 6 minutes until thickened. Remove from heat.
• Step 10
  Pour over the glazed pork belly mixture. Sprinkle with shredded mozzerella cheese.
• Step 11
  Bake for 25 minutes or until the cheese is melted. Cool completely for 10 minutes.
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