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Roasted pork belly with orange and star anise

Crispy, crackling pork belly with sweet orange and fragrant star anise.
Rich, sticky glaze, tinged with herbs, honey, and a bright citrus lift.
Slice in, and it’s juicy, tender, and bursting with cozy roast flavor.

dinner ⏱ 180 min 650 kcal / portion 34.0 g carbs / portion (estimated) 🔗 Original source

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Roasted pork belly with orange and star anise
v3 · rb0e705f985 20260727Z1751 7 pieces orange 2 l white wine 🔥 preheat the oven to its highest setting 🔥 arrange the orange halves in a roasting tray, cut side up blitz thyme, rosemary, garlic, and olive oil into an herb mixture 🍽 lay pork belly on the orange halves and lightly sprinkle with salt and pepper 🍽 spread the herb mixture over the skin-side of the pork and press it to stick 🍽 turn the joint skin side up on the orange halves and wipe the skin dry with kitchen towel, then sprinkle with sea salt 🔥 ⏱ 1 h roast at full blast, turning the tray around halfway through 🔥 ⏱ 1 h roast at 160°C more, pour white wine into the base of the tray avoiding the skin, and cover with foil if it begins to turn black 🔥 ⏱ 1 h roast at 110°C, uncovered, until the skin has crackled and thoroughly dried 🍳 ⏱ 45-60 min simmer the orange juice, balsamic vinegar, honey, and star anise until thickened and reduced to a third 🍳 keep the star anise reduction warm 🔪 cut the pork joint into segments of a few ribs each and plate with the orange halves 🍳 pour some of the cooking liquids over the meat and orange halves pour a little star anise reduction over the plated pork and dot the remaining star anises for decoration Roasted Pork Belly 🎉 1 piece thyme 1 piece rosemary 1 piece garlic 100 ml olive oil 3 kg pork belly coarse sea salt to taste black pepper to taste 500 ml orange juice 180 ml balsamic vinegar 160 g honey 10 pieces star anise thyme, rosemary, garlic, olive oil pork belly, coarse sea salt, black pepper white wine orange juice, balsamic vinegar, honey, star anise
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Preparation steps

  1. preheat the oven to its highest setting
  2. arrange the orange halves in a roasting tray, cut side up
  3. blitz thyme, rosemary, garlic, and olive oil into an herb mixture
  4. lay pork belly on the orange halves and lightly sprinkle with salt and pepper
  5. spread the herb mixture over the skin-side of the pork and press it to stick
  6. turn the joint skin side up on the orange halves and wipe the skin dry with kitchen towel, then sprinkle with sea salt
  7. roast at full blast for 1 hour, turning the tray around halfway through
  8. roast at 160°C for 1 hour more, pour white wine into the base of the tray avoiding the skin, and cover with foil if it begins to turn black
  9. roast at 110°C for 1 hour, uncovered, until the skin has crackled and thoroughly dried
  10. simmer the orange juice, balsamic vinegar, honey, and star anise for 45-60 minutes until thickened and reduced to a third
  11. keep the star anise reduction warm
  12. cut the pork joint into segments of a few ribs each and plate with the orange halves
  13. pour some of the cooking liquids over the meat and orange halves
  14. pour a little star anise reduction over the plated pork and dot the remaining star anises for decoration

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