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Roast pork belly with pink grapefruit and orange
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The sharpness of citrus cuts through rich pork with panache.
900g joint pork belly
¼ x 20g pack rosemary, leaves picked and roughly chopped
¼ x 20g pack thyme, leaves picked
1 garlic bulb, cloves peeled and crushed
30ml extra virgin olive oil
2 pink grapefruits, thickly sliced
2 oranges, halved
250ml white wine
250ml blood orange juice
90ml balsamic vinegar
80g clear honey
4 whole star anise
1. Preheat the oven to 220˚C, gas mark 7. Score the skin of the pork liberally. Sit the joint in a roasting tin, skin-side down, and season. Put the herbs, garlic and oil in a food processor and pulse to form a rough paste. Rub this paste evenly into the meat, spreading it all over; turn the joint over. Pat the skin dry with kitchen paper and sprinkle all over with sea salt. Roast for 20 minutes, then add the grapefruit slices and orange halves to the tin, cut-side up, sliding some under the pork. Turn the tin around and cook for 25 minutes more, until deep golden.
2. Turn the oven down to 160˚C, gas mark 3. Add the wine to the tin and roast for 50 minutes. If the skin blackens, cover with foil. Reduce the oven to 110˚C, gas mark ¼; cook, uncovered, for 1 hour. (If the skin still hasn’t crackled, remove the fruit, pour the cooking juices into a jug and put the pork under a hot grill for 2-3 minutes.)
3. When the pork is cooked through, the juices run clear and no pink meat remains, take it out and rest it on a board, loosely covering the sides with foil (leave the crackling uncovered), for about 20 minutes. Meanwhile, sieve the cooking juices into a pan and add the remaining ingredients. Bring to the boil, lower the heat and simmer for 15-20 minutes, until thickened. Season and serve with the meat.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2020.