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Orange Pork Belly
1h 30min
2 servings
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This simple Orange Pork Belly features crispy, tender pork glazed with a sweet-tangy orange sauce. The pork is first roasted until the fat renders and the skin turns golden and crackling, then coated with a quick sauce made from fresh orange juice and basic seasonings. The result is a delicious balance of rich, succulent meat and bright citrus flavors that make an impressive main dish with minimal ingredients and effort.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
16 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the Pork
Pat pork belly dry with paper towels. Score the skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat.
Season the Pork
Rub the pork belly all over with salt and pepper, working it into the cuts.
Preheat the Oven
Preheat oven to 425°F (220°C).
Prepare the Garlic
Peel and mince garlic cloves.
Prepare the Oranges
Zest one orange, then juice both oranges.
Roast the Pork
Place pork belly skin-side up on a rack in a roasting pan. Drizzle with olive oil and roast for 30 minutes.
Reduce Oven Temperature
Lower oven temperature to 350°F (175°C) and continue roasting for 40-45 minutes until tender.
Make Orange Sauce
In a small saucepan, combine orange juice, orange zest, brown sugar, minced garlic, and remaining salt and pepper. Bring to a simmer over medium heat.
Reduce the Sauce
Simmer sauce for 5-7 minutes until slightly thickened.
Glaze the Pork
Remove pork from oven and brush with half the orange sauce. Return to oven for 5 minutes.
Rest the Pork
Remove pork from oven and let rest for 10 minutes.
Slice the Pork
Cut pork belly into thick slices.
Serve
Arrange pork slices on plates and drizzle with remaining orange sauce.
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