Recipe Details
Title Roasted Pork Belly With Orange & Star Anise
Author Ottolenghi
Portions 8
Created 16th February 2015 08:41 am
Weight (Per Portion)

One portion of this dish weighs approximately 504.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oranges7 Medium
Thyme, fresh1 Bunch
Rosemary, fresh1 Bunch
Garlic1 Clove
Oil, olive100 Millilitre
Pork, belly, raw3 Kilogram
Pepper, black1 Pinch
Salt, sea1 Pinch
Orange, juice500 Millilitre
Vinegar, balsamic180 Millilitre
Honey160 Gram
Star Anise10 Unit
Special Dietary Requirements Suitability
Allergen Warnings
No Allergen Warnings at the moment!
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 2,162
Protein 72.02%
Other Carbohydrate 2.18%
Sugar 27.14%
Fat Saturated 370.93%
Fat Unsaturated 247.02%
Fiber 4.10%
Sodium 4.96%
Salt 5.55%
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Recipe Method
Preheat the oven to its highest setting. Arrange the orange halves in a large roasting tray, cut side up. Put the herbs (thyme and rosemary, roughly chopped), peeled and crushed garlic and oil in a food processor and blitz roughly. Lay the pork on top of the orange halves, skin side down, and lightly sprinkle with salt and pepper. Using your hands, spread the herb mixture evenly all over the upward-facing side of the meat (pork belly, rind on), pressing so it sticks. Turn the joint over, so it's now skin side up and sitting on the orange halves. Wipe the skin dry with kitchen towel and sprinkle all over with sea salt. Roast at full blast for an hour, turning the tray around halfway through. By the end of the hour, the pork should have turned a deep golden colour and the skin have firmed up. Turn down the heat to 160C/325F/gas mark 3, pour the white wine into the base of the tray, avoiding the skin, and roast for an hour more. If the belly begins to turn black, cover with foil. For the last cooking stage, turn down the heat to 110C/225F/gas mark