Roast Pork Belly Toasts with Blood-Orange BBQ Sauce and Pickled Red Onion

Ingredients for Roast Pork Belly Toasts with Blood-Orange BBQ Sauce and Pickled Red Onion

• One 900g 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

• 60ml extra-virgin olive oil

• 240ml dry white wine

• 240ml low-sodium chicken broth

• 60ml red-wine vinegar

• 1 1/2 teaspoons granulated sugar

• 3/4 teaspoons kosher salt

• 1/2 medium red onion, thinly sliced

• 2 tablespoons neutral vegetable oil, such as grapeseed

• 1/2 fennel bulb, minced (about 40g )

• 1/2 large shallot, minced (about 40g )

• 1/4 teaspoons kosher salt

• 2 tablespoons granulated sugar

• 2 tablespoons red-wine vinegar

• 1 bay leaf

• 1 star anise

• 240ml 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

Preheat the oven to 163°C. 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.

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.

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.

Combine vinegar, sugar, salt, and 120ml 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).

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.

When ready to serve, heat the grill. 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 grill 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.