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Roast pork belly with clementine and star anise Recipe

Roast pork belly with clementine and star anise
Source: Chatelaine



  • 1 1.5-kg pork belly roast
  • 1 1/2 tsp salt
  • 2 tbsp canola oil
  • 2 onions, coarsely chopped (2 1/4 cups)
  • 5 garlic cloves, sliced
  • 1 1-in. piece ginger, sliced
  • 3 star anise
  • 1 Thai red chili
  • 5 clementine oranges, unpeeled and halved
  • 900 mL sodium-reduced chicken broth, divided
  • 1 1/2 cups water
  • 1/4 cup packed brown sugar
  • 3 tbsp sodium-reduced soy sauce
  • 3 tbsp rice vinegar
6 to 8 servings


  • PREHEAT oven to 350F. Using a sharp knife, score skin of pork belly roast in a 1-in. diamond pattern, but not all the way through to the meat. Sprinkle with salt and set aside.
  • HEAT oil in a large roasting pan over medium-high. Add onions, garlic, ginger, star anise and red chili and cook, stirring, until onions are softened, about 3 min. Push onion mixture to sides of pan and reduce heat to medium.
  • ADD pork, skin-side down, and sear, rotating every 2 min until golden and onion mixture is light golden, 4 to 5 min. Flip pork skin-side up and stir in clementines, 3 1/2 cups broth, water, sugar, soy sauce and vinegar. Bring to a boil.
  • ROAST pork in oven for 1 hr. Baste with pan juices every 30 min until skin is deep golden and crispy and meat is fork tender, 2 1/2 to 3 hr. Transfer roast to a plate and let rest for 15 min before slicing across the grain.
  • SKIM fat from pan. Strain juices and return to pan with remaining broth. Bring to a boil, scraping up brown bits from pan bottom 2 min. Serve with roast.



A recipe from Chatelaine

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