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

Succulent roasted pork belly served on crispy baguette toasts, topped with a tangy blood-orange BBQ sauce and pickled red onions. This elegant appetizer combines rich, tender meat with bright citrus flavors and sharp pickled aromatics.

40 servings

5 hr 20 min

Published October 4, 2025

Ingredients

•2 pound pork belly
•1 to taste Kosher salt and black pepper
•1 large onion
•½ bulb fennel
•2 sprigs thyme
•4 strips orange zest
•¼ cup extra-virgin olive oil
•1 cup dry white wine
•1 cup low-sodium chicken broth
•¼ cup red-wine vinegar
•1½ teaspoons granulated sugar
•¾ teaspoon kosher salt
•½ medium red onion
•2 tablespoons vegetable oil
•½ bulb fennel
•½ large shallot
•¼ teaspoon kosher salt
•2 tablespoons granulated sugar
•2 tablespoons red-wine vinegar
•1 leaf bay leaf
•1 piece star anise
•1 cup orange juice
•1 large baguette
•1 to taste fennel fronds
•1 to taste flaky sea salt
•Maldon salt
•for sprinkling

Cooking Instructions

1.
Preheat the oven to 325°F. With a very sharp knife, score the fat of the pork belly into 1/2-inch diagonal lines starting at one corner; repeat going the opposite direction to create a 1/2-inch cross-hatch pattern. Season very generously with salt and pepper on both sides of the pork.
10 min
2.
Place the onion, fennel, thyme and orange peel in the bottom of a small roasting pan. Lay the pork on top of the vegetables, then pour the oil, wine and broth on and around the pork belly. Cover the pan with foil and cook pork is until easily pierced with a knife, about 3 hours.
180 min
3.
To compress the pork (which makes for a better presentation): Transfer pork to a separate, low-sided serving dish. Cover in plastic wrap and top with another serving dish, weighing it down with cans or other heavy items.
30 min
4.
Combine vinegar, sugar, salt, and 1/2 cup warm water in a medium bowl and stir to dissolve. Add the sliced onion and let sit at room temperature for at least 1 hour (or refrigerate at least overnight and up to 1 week).
60 min
5.
In a small saucepan over medium heat, warm the oil. Add the fennel, shallot, and salt. Cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the sugar, vinegar, bay leaf, star anise, and juice. Raise the heat to bring the mixture to a boil, then reduce to a simmer and cook until sauce has thickened enough to coat the pork and reduced by two thirds, about 20 minutes. Set aside.
25 min
6.
When ready to serve, heat the broiler. Slice the pork belly across into 1/2-inch slices, then cut each slice into thirds. Arrange the slices on a rimmed baking sheet, cut side down; brush with the sauce and broil until crisped. Place one piece of pork on each toast; top with a little more sauce, pickled red onion, fennel fronds, and a pinch of flaky sea salt.
15 min

Ingredients

•2 pound pork belly

•1 to taste Kosher salt and black pepper

•1 large onion

•½ bulb fennel

•2 sprigs thyme

•4 strips orange zest

•¼ cup extra-virgin olive oil

•1 cup dry white wine

•1 cup low-sodium chicken broth

•¼ cup red-wine vinegar

•1½ teaspoons granulated sugar

•¾ teaspoon kosher salt

•½ medium red onion

•2 tablespoons vegetable oil

•½ bulb fennel

•½ large shallot

•¼ teaspoon kosher salt

•2 tablespoons granulated sugar

•2 tablespoons red-wine vinegar

•1 leaf bay leaf

•1 piece star anise

•1 cup orange juice

•1 large baguette

•1 to taste fennel fronds

•1 to taste flaky sea salt

•Maldon salt

•for sprinkling

Cooking Instructions

Preheat the oven to 325°F. With a very sharp knife, score the fat of the pork belly into 1/2-inch diagonal lines starting at one corner; repeat going the opposite direction to create a 1/2-inch cross-hatch pattern. Season very generously with salt and pepper on both sides of the pork.

10 min

Place the onion, fennel, thyme and orange peel in the bottom of a small roasting pan. Lay the pork on top of the vegetables, then pour the oil, wine and broth on and around the pork belly. Cover the pan with foil and cook pork is until easily pierced with a knife, about 3 hours.

180 min

To compress the pork (which makes for a better presentation): Transfer pork to a separate, low-sided serving dish. Cover in plastic wrap and top with another serving dish, weighing it down with cans or other heavy items.

30 min

Combine vinegar, sugar, salt, and 1/2 cup warm water in a medium bowl and stir to dissolve. Add the sliced onion and let sit at room temperature for at least 1 hour (or refrigerate at least overnight and up to 1 week).

60 min

In a small saucepan over medium heat, warm the oil. Add the fennel, shallot, and salt. Cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the sugar, vinegar, bay leaf, star anise, and juice. Raise the heat to bring the mixture to a boil, then reduce to a simmer and cook until sauce has thickened enough to coat the pork and reduced by two thirds, about 20 minutes. Set aside.

25 min

When ready to serve, heat the broiler. Slice the pork belly across into 1/2-inch slices, then cut each slice into thirds. Arrange the slices on a rimmed baking sheet, cut side down; brush with the sauce and broil until crisped. Place one piece of pork on each toast; top with a little more sauce, pickled red onion, fennel fronds, and a pinch of flaky sea salt.

15 min