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  • Brittany Aldridge

Pork Belly with an Orange Glaze and Apple Slaw

Pork belly with oranges is truly a celebration dish with its crispy crackling and sweet orange glaze. Paired with my apple slaw, your guests will be impressed and you will be too (with how simple this is to make - all you need is time!)

I’ve adapted this recipe from Yotam Ottolenghi’s Roasted Pork Belly but with the intention of making it simpler (all in the one roasting tray) and little less fussy if you don’t have the exact ingredients. Give it a try and let me now what you think!


For the pork belly:

  • 12 oranges, halved

  • juice of one orange and zest

  • handful of whole star anise (around 8)

  • 1 tablespoon dried thyme or rosemary

  • 1 tablespoon of chilli flakes

  • 3 cloves garlic, crushed but skin on

  • 1/3 cup of extra virgin olive oil

  • 1/3 honey

  • 1.5 - 2 kg pork belly, rind on

  • 1/3 cup salt, plus 2 more tablespoons

  • freshly cracked black pepper, to taste

  • 1 750ml bottle of dry white wine

For the apple slaw:

  • 2 cups of cabbage, thinly sliced

  • 1 unpeeled red apple, cored and thinly sliced

  • 1 unpeeled Granny Smith apple, cored and thinly sliced

  • 2 spring onions (scallions), finely chopped

  • 1/3 cup mayonnaise

  • 1 teaspoon Dijon mustard

  • 1 tablespoon lemon juice, or to taste


  • On a clean chopping board with a paper towel or clean tea towel pat dry the pork belly and cover it in 1/3 cup of salt. Set aside for at least an hour.

  • Preheat the oven to its highest temperature. In a roasting tray, add the garlic and the oranges, with the oranges arranged so that the segments are exposed. Sprinkle with whole star anise. In a small bowl mix together the salt, orange zest, pepper and dried herbs and spices and set aside.

  • Wipe the salt off the pork belly with a paper towel or clean tea towel, pat dry if any moisture has collected. With a sharp knife score the rind of the pork belly, then thoroughly cover in salt-spice mix. Place the pork belly on top of the oranges and then roast in the oven for an hour at maximum temperature.

  • After an hour the pork belly should be a deep golden brown colour. Take the pork belly out of the oven and pour in the bottle of wine, orange juice, and half a cup of water (try not to let any splash onto the pork rind). Reduce heat to 130°C fan-forced (150°C or 300°F) and roast for a further 2 hours.

  • While the pork is cooking let’s start on the apple slaw; in a small bowl combine salt, mustard, mayo and lemon juice and mix until thoroughly combined and smooth, set aside.

  • In a salad serving bowl add the sliced apples, cabbage and spring onions then mix in the dressing.

  • After the cooking time the pork fat should be rendered and the rind crackly and hard to the touch. Carefully remove the pork belly from the roasting tray and set on a serving dish. Remove oranges and then strain the roasting juices into small serving jug or gravy boat. Drop star anise onto the top of the pork belly for decoration.

  • Serve hot from the oven and enjoy! This recipe will serve 4-6 people.

Notes: Ottolenghi’s original recipe for Roasted Pork Belly can be found here:

it‘s a fantastic recipe, and worth giving a try as well!

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