Roast Pork Belly Toasts with Blood-Orange BBQ Sauce and Pickled Red Onion recipes

Roast Pork Belly Toasts with Blood-Orange BBQ Sauce and Pickled Red Onion recipes
26 Ingredients
  • One 2-pound piece of boneless, skinless pork belly
  • ground black pepper
  • kosher salt
  • 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
  • fennel fronds
  • sea salt flakes
Nutrition
176
9% daily value
40 servings
                                       
                                            dairy-​free
     

Fat

22% 14

Saturated

23% 5

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

3% 8

Carbs (net)

- 7

Fiber

3% 1

Sugars

- 2

Sugars, added

- 1

Protein

7% 3

Cholesterol

5% 16

Sodium

6% 148

Calcium

1% 15

Magnesium

2% 7

Potassium

2% 103

Iron

4% 1

Zinc

3% 0

Phosphorus

6% 43

Vitamin A

0% 4

Vitamin C

5% 5

Thiamin (B1)

14% 0

Riboflavin (B2)

8% 0

Niacin (B3)

10% 2

Vitamin B6

5% 0

Folate equivalent (total)

5% 21

Folate (food)

- 10

Folic acid

- 6

Vitamin B12

8% 0

Vitamin D

- 0

Vitamin E

3% 0

Vitamin K

3% 3
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