Name: Roast Pork Belly Toasts with Blood-Orange BBQ Sauce and Pickled Red Onion
Cook time: 45 minutes
Total time: 3 1/2 hours
Yield: Makes 40 hors d'oeuvres
Ingredients: One 2-pound piece of boneless, skinless pork belly; Kosher salt and freshly ground black pepper; 1 large onion, cut into thick wedges; 1/2 fennel bulb, cut in thirds, fronds reserved; 2 to 3 sprigs thyme; 4 strips blood orange or regular orange zest; 1/4 cup extra-virgin olive oil; 1 cup dry white wine; 1 cup low-sodium chicken broth; 1/4 cup red-wine vinegar; 1 1/2 teaspoons granulated sugar; 3/4 teaspoon kosher salt; 1/2 medium red onion, thinly sliced; 2 tablespoons neutral vegetable oil, such as grapeseed; 1/2 fennel bulb, minced (about 1/4 cup); 1/2 large shallot, minced (about 1/4 cup); 1/4 teaspoon kosher salt; 2 tablespoons granulated sugar; 2 tablespoons red-wine vinegar; 1 bay leaf; 1 star anise; 1 cup blood orange or regular orange juice (from 4 to 6 oranges, or store bought); 1 large baguette or 2 medium baguettes, cut into 40 1/4-inch thick slices and toasted; Reserved fennel fronds, roughly chopped; Flaky sea salt, such as Maldon, for sprinkling

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Roast Pork Belly Toasts with Blood-Orange BBQ Sauce and Pickled Red OnionTara Donne, food and prop styling by Diana Yen

This meltingly tender pork belly is an impressive yet surprisingly easy hors d’oeuvre to make—all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed at least three days ahead of time, making day of prep a breeze.

Cooks' Note:

DO AHEAD: The pork belly, bbq sauce, and crostini can be prepared up to 3 days in advance. Refrigerate the pork and BBQ sauce, and store the crostini at room temperature. The pickled onions can be made up to 1 week in advance and refrigerated.

Recipe notes

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