Blood Orange & Chili Glazed Pork Belly
Blood Orange & Chili Glazed Pork Belly
Ingredients
For the Pork Belly
- 1 1/2 pounds boneless pork belly, skin on
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Blood Orange & Chili Glaze
- 3 blood oranges, zest of 1, juice of all 3
- 2 tablespoons gochujang, Korean chili paste
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon anchovy paste
For Serving
- 1 cup full-fat Greek yogurt, or labneh
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup fresh mint, roughly chopped
- 1/2 teaspoon flaky sea salt, for finishing
Instructions
- 1
Preheat your oven to 325°F. Grab that glorious pork belly and use a sharp knife to score the skin in a crosshatch pattern, about 1/2 inch deep, without cutting into the meat. This will help render the fat and get that skin super crispy.
⏱️ 5 min•🌡️ 325°F - 2
Pat the pork belly very, very dry with paper towels. This is key for crispy skin! Rub it all over with the olive oil, then generously season with kosher salt and black pepper, making sure to get into those scored crevices.
⏱️ 5 min - 3
Place the pork belly, skin-side up, in a roasting pan or on a wire rack set over a baking sheet. Roast in the preheated oven for 1 hour and 30 minutes. This slow roast will render out a good amount of fat, leaving you with tender meat.
⏱️ 90 min•🌡️ 325°F - 4
While the pork belly is roasting, let's make that punchy glaze. In a small saucepan, combine the blood orange zest, blood orange juice, gochujang, honey, rice vinegar, soy sauce, grated ginger, minced garlic, and anchovy paste. Whisk it all together until smooth.
⏱️ 10 min - 5
Bring the glaze mixture to a gentle simmer over medium heat, then reduce the heat to low and let it cook for about 5-7 minutes, stirring occasionally, until it slightly thickens and becomes syrupy. Remove from heat and set aside.
⏱️ 7 min - 6
After the initial 1 hour and 30 minutes, increase the oven temperature to 400°F. Brush the pork belly skin generously with about half of your blood orange and chili glaze. Return it to the oven and continue roasting for another 30 minutes.
⏱️ 30 min•🌡️ 400°F - 7
Brush the pork belly with the remaining glaze and continue to roast for another 15 minutes, or until the skin is deeply golden brown and gloriously crispy. Keep an eye on it to prevent burning. If it's browning too quickly, you can tent it loosely with foil.
⏱️ 15 min•🌡️ 400°F - 8
Once crispy and glistening, remove the pork belly from the oven and let it rest on a cutting board for at least 15 minutes before slicing. This resting period is crucial for juicy, tender meat.
⏱️ 15 min - 9
While the pork rests, spread the full-fat Greek yogurt or labneh onto a serving platter or individual plates. This creates a lovely creamy base for the rich pork. Once rested, slice the pork belly into thick, luscious pieces.
⏱️ 5 min - 10
Arrange the sliced pork belly over the yogurt. Sprinkle generously with the roughly chopped fresh cilantro, fresh mint, and a good pinch of flaky sea salt. Serve immediately and watch it disappear!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Blood Orange & Chili Glazed Pork Belly
Ingredients
For the Pork Belly
- 1 1/2 pounds boneless pork belly, skin on
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Blood Orange & Chili Glaze
- 3 blood oranges, zest of 1, juice of all 3
- 2 tablespoons gochujang, Korean chili paste
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon anchovy paste
For Serving
- 1 cup full-fat Greek yogurt, or labneh
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup fresh mint, roughly chopped
- 1/2 teaspoon flaky sea salt, for finishing
Instructions
- 1
Preheat your oven to 325°F. Grab that glorious pork belly and use a sharp knife to score the skin in a crosshatch pattern, about 1/2 inch deep, without cutting into the meat. This will help render the fat and get that skin super crispy.
⏱️ 5 min•🌡️ 325°F - 2
Pat the pork belly very, very dry with paper towels. This is key for crispy skin! Rub it all over with the olive oil, then generously season with kosher salt and black pepper, making sure to get into those scored crevices.
⏱️ 5 min - 3
Place the pork belly, skin-side up, in a roasting pan or on a wire rack set over a baking sheet. Roast in the preheated oven for 1 hour and 30 minutes. This slow roast will render out a good amount of fat, leaving you with tender meat.
⏱️ 90 min•🌡️ 325°F - 4
While the pork belly is roasting, let's make that punchy glaze. In a small saucepan, combine the blood orange zest, blood orange juice, gochujang, honey, rice vinegar, soy sauce, grated ginger, minced garlic, and anchovy paste. Whisk it all together until smooth.
⏱️ 10 min - 5
Bring the glaze mixture to a gentle simmer over medium heat, then reduce the heat to low and let it cook for about 5-7 minutes, stirring occasionally, until it slightly thickens and becomes syrupy. Remove from heat and set aside.
⏱️ 7 min - 6
After the initial 1 hour and 30 minutes, increase the oven temperature to 400°F. Brush the pork belly skin generously with about half of your blood orange and chili glaze. Return it to the oven and continue roasting for another 30 minutes.
⏱️ 30 min•🌡️ 400°F - 7
Brush the pork belly with the remaining glaze and continue to roast for another 15 minutes, or until the skin is deeply golden brown and gloriously crispy. Keep an eye on it to prevent burning. If it's browning too quickly, you can tent it loosely with foil.
⏱️ 15 min•🌡️ 400°F - 8
Once crispy and glistening, remove the pork belly from the oven and let it rest on a cutting board for at least 15 minutes before slicing. This resting period is crucial for juicy, tender meat.
⏱️ 15 min - 9
While the pork rests, spread the full-fat Greek yogurt or labneh onto a serving platter or individual plates. This creates a lovely creamy base for the rich pork. Once rested, slice the pork belly into thick, luscious pieces.
⏱️ 5 min - 10
Arrange the sliced pork belly over the yogurt. Sprinkle generously with the roughly chopped fresh cilantro, fresh mint, and a good pinch of flaky sea salt. Serve immediately and watch it disappear!
⏱️ 3 min