Roast Pork Belly Toasts With Blood-Orange Bbq Sauce And Pickled Red Onion
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Kosher Salt1 large
Onion (cut into thick wedges)1 cup
Orange (blood)1 cup
Extra-Virgin Olive Oil1 cup
White Wine (dry)2 tbsps
Wine Vinegar (red-)2 tbsps
Granulated Sugar1 medium
Red Onion (thinly sliced)1 large
Shallot (minced about 1/4 cup)1
Bay Leaf1 large
BaguetteDirections:
1
Cook the pork belly: Preheat the oven to 325°F
2
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
3
Season very generously with salt and pepper on both sides of the pork
4
Place the onion, fennel, thyme and orange peel in the bottom of a small roasting pan
5
Lay the pork on top of the vegetables, then pour the oil, wine and broth on and around the pork belly
6
Cover the pan with foil and cook pork is until easily pierced with a knife, about 3 hours
7
To compress the pork (which makes for a better presentation): Transfer pork to a separate, low-sided serving dish
8
Cover in plastic wrap and top with another serving dish, weighing it down with cans or other heavy items
9
Preheat the oven to 325°F
10
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
11
Season very generously with salt and pepper on both sides of the pork
12
Place the onion, fennel, thyme and orange peel in the bottom of a small roasting pan
13
Lay the pork on top of the vegetables, then pour the oil, wine and broth on and around the pork belly
14
Cover the pan with foil and cook pork is until easily pierced with a knife, about 3 hours
15
To compress the pork (which makes for a better presentation): Transfer pork to a separate, low-sided serving dish
16
Cover in plastic wrap and top with another serving dish, weighing it down with cans or other heavy items
17
Make the pickled red onions: Combine vinegar, sugar, salt, and 1/2 cup warm water in a medium bowl and stir to dissolve
18
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)
19
Combine vinegar, sugar, salt, and 1/2 cup warm water in a medium bowl and stir to dissolve
20
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)
21
Make the BBQ sauce: In a small saucepan over medium heat, warm the oil
22
Add the fennel, shallot, and salt
23
Cook, stirring occasionally, until softened, but not browned, about 5 minutes
24
Add the sugar, vinegar, bay leaf, star anise, and juice
25
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
26
Set aside
27
In a small saucepan over medium heat, warm the oil
28
Add the fennel, shallot, and salt
29
Cook, stirring occasionally, until softened, but not browned, about 5 minutes
30
Add the sugar, vinegar, bay leaf, star anise, and juice
31
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
32
Set aside
33
Assemble the toasts: When ready to serve, heat the broiler
34
Slice the pork belly across into 1/2-inch slices, then cut each slice into thirds
35
Arrange the slices on a rimmed baking sheet, cut side down; brush with the sauce and broil until crisped
36
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
37
When ready to serve, heat the broiler
38
Slice the pork belly across into 1/2-inch slices, then cut each slice into thirds
39
Arrange the slices on a rimmed baking sheet, cut side down; brush with the sauce and broil until crisped
40
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