Blood Orange Pork Belly

More blood orange recipes! this will probably be the last or second last one. I decided to go with something savoury for once, I’m not very good when it comes to non dessert cooking unfortunately, but decided to give it a shot! In this area, I don’t really cook much outside of pasta. This is something I picked up from Ouk, its an adaptation of Gordon Ramsay’s pork belly recipe. It’s probably quite different, for one it has blood oranges in it but secondly, in Gordon Ramsay’s recipe, he doesn’t actually tell you how much of each ingredient to add. It’s more along the lines of a handful of this, a couple of those or a pinch of that. So this is my take. I did notice that the blood oranges made this pork belly recipe much sweeter, so if you’re not a fan of sweetness in savoury foods, maybe the traditional recipe might be a better idea. Anyways, here we go.

Asian style pork belly with blood orange

( ½ an hour prep + 3 hours in the oven, makes 1kg of pork belly)



  • ½ + ½ tablespoon fennel seeds
  • 1 tablespoon diced garlic
  • 1 medium fennel, largely diced
  • 1 teaspoon cardamom seeds
  • 1 cup white wine
  • 1 ½ cup blood orange juice
  • 1 cup chicken stock
  • 1 teaspoon salt
  • 2 blood orange, thickly sliced
  • 3 tablespoon oil
  • 3 bay leaves
  • 5 star anise



  1. Prepare the pork by patting it dry and scoring it
  2. Once the pork has been scored, rub in the salt and ensure that the salt falls into the cracks as well
  3. Place your oven tray over medium heat directly on the stove and place in the oil, garlic, diced fennel, cardamom seeds, ½ tablespoon of fennel seeds, star anise, bay leaves and blood orange slices
  4. Once your oven tray begins to sizzle, make some space in the centre and place your pork belly (skin side down) directly onto the pan, ensure that there isn’t any herbs or oranges underneath it
  5. Allow the skin to crisp up and brown slightly before turning it over, once turned over, sprinkle ½ tablespoon of fennel seeds onto the skin and ensure that some of the seeds fall into the cracks
  6. Pour the white wine into the tray; ensure that it does not touch the skin. Let this simmer for ten to twenty minutes or until the liquids have reduced significantly
  7. Once the white wine and blood orange juice has reduced, pour in the chicken stock and the blood orange juice, again ensure that it does not touch the skin
  8. Bring the stock and blood orange juice back up to the boil
  9. Place the whole tray into the oven at 150C for three hours


  • Ensure that the pork skin is completely dry otherwise the skin won’t be as crispy
  • The pork skin only needs to be scored lightly to allow the pork to expand, don’t go any deeper than the skin layer
  • Ensure the chicken stock and blood orange juice do not go above the fat layer of the pork. The liquid should cover the meat entirely, but not touch the skin


There you have it, Asian style pork belly that has quite a bit of sweetness and a lot of delicious citrus to it. Its a long one and it doesn’t look pretty from the pictures but it tastes absolutely amazing, you can definitely smell the Asian flavours as you cook it and the meat is super moist as its has been cooking in the broth. Leaving and ensuring the skin is super dry throughout the process lets the skin crackle up perfectly.

Thanks Liz Posmyk from Good Things & Redbelly Citrus.


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