Few dishes evoke the same level of indulgence and culinary satisfaction as slow-roasted pork belly. With its crisp, golden skin and melt-in-your-mouth tenderness, it’s a true centerpiece for any occasion.
This recipe was Inspired by Ottolenghi’s recipe for Roasted Pork Belly with Orange and Star Anise – a beautiful dish. But here I vary the spices and flavors for a twist on Ottolenghi’s recipe. It’s always worth having a bag of Star Anise in the pantry, they add a great flavor to many dishes.
Why You’ll Love This Recipe
This dish is all about balance. The richness of the pork belly is beautifully complemented by the citrusy brightness of orange, and aromatic spice that enhances every bite. Whether you’re preparing a sophisticated dinner for guests or indulging in a weekend cooking project, this recipe delivers depth of flavor with minimal effort.
Ingredients
– 1.5 kg (3.3 lbs) pork belly, skin scored
– 4 tbsp sea salt
– 1 tbsp black pepper
– 2 tbsp olive oil
– 4 star anise
– Zest of 2 oranges
– Juice of 2 oranges
– 3 tbsp honey
– 2 tbsp soy sauce
– 3 cloves garlic, minced
– 1 thumb-sized piece of ginger, grated
– 1 tbsp Chinese five-spice powder
– 250 ml (1 cup) chicken stock
Instructions
- Prepare the Pork Belly: Pat the pork belly dry with paper towels, then rub generously with sea salt and black pepper. Let it sit uncovered in the refrigerator for at least an hour (or preferably overnight) to allow the skin to dry out—this helps achieve that perfect crispness.
- Preheat and Roast: Preheat your oven to 220°C (430°F). Place the pork belly on a wire rack set over a roasting pan, skin side up. Drizzle with olive oil and roast for 30 minutes until the skin starts to crisp.
- Infuse with Flavor: Reduce the oven temperature to 160°C (320°F). In a separate bowl, mix the orange zest, orange juice, honey, soy sauce, garlic, ginger, five-spice powder, star anise and chicken stock. Pour this mixture into the roasting pan under the pork belly, ensuring it doesn’t touch the crispy skin.
- Slow Roast to Perfection: Cover the pork loosely with foil and roast for 2 hours, basting occasionally with the cooking juices. Remove the foil for the final 30 minutes to further crisp the skin.
- Rest and Serve: Once the pork is tender and the skin is gloriously crispy, remove from the oven and let it rest for 10 minutes. Slice into thick portions and drizzle with the reduced pan sauce. Garnish with fresh herbs and extra orange zest for an added burst of flavor.
Serving Suggestions. This dish pairs beautifully with:
– A crisp fennel and zucchini slaw
– Steamed jasmine rice or creamy mashed potatoes
– A bright citrus salad with pomegranate and mint
Final Thoughts
I encourage you to experiment with variations on this, it is an example of how simple ingredients, when combined thoughtfully, can create something extraordinary. The interplay of flavors in this dish makes it a showstopper for dinner parties or a luxurious weekend meal. Give it a try, and prepare to be amazed by the rich textures and vibrant notes that make this recipe a standout.
Bon appétit!
