Roasted Pork Belly with Orange Sauce

Roasted Pork Belly with Orange Sauce

Ingredients:

For pork belly

  • 1 piece boneless pork belly, about 2 to 2 1/2 lb (1 to 1 1/4 kg);
  • 2 tablespoons ginger juice;
  • 1 large orange;
  • 1 tablespoon vegetable oil;
  • 1/2 lb (250 g) mix mushrooms, any mild mushrooms, clean, pat dry and cut lengthwise;
  • 1 celery stalk;
  • 1 tablespoon garlic slices;
  • 1 teaspoon mix herbs, rosemary and tyme;
  • 1 tablespoon honey;
  • 1 tablespoon room temperature butter;
  • Sea salt.

For orange sauce

  • Good with chicken, pork, seafood and pastry
  • 2 large oranges for juice;
  • 1 teaspoon cornstarch;
  • 1/4 teaspoon cane sugar;
  • 1/4 cup (60 ml) water;
  • 1 teaspoon butter.

Recipe:

Serving for 4

For pork belly

  1. Add ginger juice and salt marinate overnight;
  2. Drain marinate;
  3. Butterfly the pork belly lengthwise;
  4. Sauté mushrooms with 1 tablespoon vegetable oil in a sauté pan over medium high heat, set aside to cool;
  5. Stuff butterflied pork belly with cool down sauté mushrooms, celery, garlic and herbs;
  6. Roll the pork belly and tie with cooking string, skin out;
  7. Slice orange to 4 along the diameter;
  8. Lay on the bottom of baking pan;
  9. Top with stuffed pork belly;
  10. Place 2 small bowls of water on the pan and
  11. cover tight with aluminum foil;
  12. Preheat the oven to 400˚F (200˚C);
  13. Place the whole baking pan in;
  14. Turn up to 450˚F (235˚C) for 15 minutes;
  15. Lower to 325˚F (165˚C) for another 2 hours;
  16. Coat the pork belly with butter and honey;
  17. Place it back for another 20 minutes;
  18. Turn to the broiler, keep an eye on it to avoid burning;
  19. Let pork belly rest for 10 minutes before cutting into 1” thick slices;
  20. Serve hot with warm orange sauce.

For orange sauce

  1. Put orange juice in a sauce pan over medium heat;
  2. Mix thickening sauce well;
  3. Pour into the juice;
  4. It is done when it comes to a boil and thickens;
  5. Serve warm.

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