Zesty Roast Pork Belly

Charmaine Lu -
  • 900g pork belly joint
  • 5g each chopped rosemary and thyme
  • 1 whole garlic bulb, cloves peeled and crushed
  • 30ml olive oil
  • 2 sliced pink grapefruit
  • 2 oranges, cut in half
  • 250ml white wine
  • 250ml orange juice
  • 100ml balsamic vinegar
  • 80g honey
  • 4 star anise
  • Preheat the oven to 220C. Score the pork skin all over, then place the joint in a roasting tin, skin-side down. Season well. Add the garlic, herbs and oil to a food processor and blitz to a paste, then rub all over the meat. Sprinkle the joint with sea salt flakes, and roast for 20 mins.
  • Add the orange and grapefruit to the tin (cut-side up) and cook for 25 mins more. Reduce the heat to 160C, pour the wine into the tin and roast - covered in foil - for 45 mins. Reduce again to 110C and roast for an hour, this time uncovered. Remove the pork and leave to rest for 20 mins.
  • While the meat is resting, strain the pan juices into a saucepan and add all the remaining ingredients. Simmer for 20 mins to thicken, then season and serve alongside the sliced pork belly. Divine!
3 hrs
4 serving