Roast Pork Belly Toasts With Blood-Orange Bbq Sauce

Name: Roast Pork Belly Toasts With Blood-Orange Bbq Sauce And Pickled Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2-pound piece of boneless, skinless pork belly; Kosher salt and freshly ground black pepper; 1 large onion, cut into thick wedges; 1/2 fennel bulb, cut in thirds, fronds reserved; 2 to 3 sprigs thyme; 4 strips blood orange or regular orange zest; 1/4 cup extra-virgin olive oil; 1 cup dry white wine; 1 cup low-sodium chicken broth; 1/4 cup red-wine vinegar; 1 1/2 teaspoons granulated sugar; 3/4 teaspoon kosher salt; 1/2 medium red onion, thinly sliced; 2 tablespoons neutral vegetable oil, such as grapeseed; 1/2 fennel bulb, minced (about 1/4 cup); 1/2 large shallot, minced (about 1/4 cup); 1/4 teaspoon kosher salt; 2 tablespoons granulated sugar; 2 tablespoons red-wine vinegar; 1 bay leaf; 1 star anise; 1 cup blood orange or regular orange juice (from 4 to 6 oranges, or store bought); 1 large baguette or 2 medium baguettes, cut into 40 1/4-inch thick slices and toasted; Reserved fennel fronds, roughly chopped; Flaky sea salt, such as Maldon, for sprinkling

Servings: persons

One 2-pound piece of boneless, skinless pork belly
Kosher salt and freshly ground black pepper
1 large onion, cut into thick wedges
1/2 fennel bulb, cut in thirds, fronds reserved
2 to 3 sprigs thyme
4 strips blood orange or regular orange zest
1/4 cup extra-virgin olive oil
1 cup dry white wine
1 cup low-sodium chicken broth
1/4 cup red-wine vinegar
1 1/2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1/2 medium red onion, thinly sliced
2 tablespoons neutral vegetable oil, such as grapeseed
1/2 fennel bulb, minced (about 1/4 cup)
1/2 large shallot, minced (about 1/4 cup)
1/4 teaspoon kosher salt
2 tablespoons granulated sugar
2 tablespoons red-wine vinegar
1 bay leaf
1 star anise
1 cup blood orange or regular orange juice (from 4 to 6 oranges, or store bought)
1 large baguette or 2 medium baguettes, cut into 40 1/4-inch thick slices and toasted
Reserved fennel fronds, roughly chopped
Flaky sea salt, such as Maldon, for sprinkling

1
Preheat the oven to 325u00b0F. With a very sharp knife, score the fat of the pork belly into 1/2-inch diagonal lines starting at one corner; repeat going the opposite direction to create a 1/2-inch cross-hatch pattern. Season very generously with salt and pepper on both sides of the pork.
2
Place the onion, fennel, thyme and orange peel in the bottom of a small roasting pan. Lay the pork on top of the vegetables, then pour the oil, wine and broth on and around the pork belly. Cover the pan with foil and cook pork is until easily pierced with a knife, about 3 hours.
3
To compress the pork (which makes for a better presentation): Transfer pork to a separate, low-sided serving dish. Cover in plastic wrap and top with another serving dish, weighing it down with cans or other heavy items.
4
Combine vinegar, sugar, salt, and 1/2 cup warm water in a medium bowl and stir to dissolve. Add the sliced onion and let sit at room temperature for at least 1 hour (or refrigerate at least overnight and up to 1 week).
5
In a small saucepan over medium heat, warm the oil. Add the fennel, shallot, and salt. Cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the sugar, vinegar, bay leaf, star anise, and juice. Raise the heat to bring the mixture to a boil, then reduce to a simmer and cook until sauce has thickened enough to coat the pork and reduced by two thirds, about 20 minutes. Set aside.
6
When ready to serve, heat the broiler. Slice the pork belly across into 1/2-inch slices, then cut each slice into thirds. Arrange the slices on a rimmed baking sheet, cut side down; brush with the sauce and broil until crisped. Place one piece of pork on each toast; top with a little more sauce, pickled red onion, fennel fronds, and a pinch of flaky sea salt.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: One 2-pound piece of boneless, skinless pork belly, Kosher salt and freshly ground black pepper, 1 large onion, cut into thick wedges, 1/2 fennel bulb, cut in thirds, fronds reserved, and more.

Yes, Roast Pork Belly Toasts With Blood-Orange Bbq Sauce And Pickled Red Onion falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Pork Belly Toasts With Blood-Orange Bbq Sauce And Pickled Red Onion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions