Modu Recipes

Striker Chef's Pork Belly Confit with Orange Dressing

Pork belly, cured for 6 hours and confited for 4 hours, resulting in a chewy, moist texture like high-end boiled pork, served with a refreshing orange sauce.

🙋 Recommended for

  • ⭐ Those who want to try an unconventional pork belly dish instead of the usual grilled or boiled versions.
  • ⭐ Those who prefer the excellent pairing of refreshing fruit sauce with meat.

Ingredients needed 🛒3 servings

  • 500g whole pork belly for boiling
  • Appropriate amount of water
  • Pinch of salt
  • 3 tbsp honey
  • 15 cloves garlic
  • 3 star anise
  • 1 tbsp whole peppercorns
  • 4 bay leaves
  • Appropriate amount of olive oil
  • 1 cup orange juice
  • 1 orange
  • 3 scallions
  • 3 tbsp sherry vinegar
  • 2 tbsp whole grain mustard

Recipe 🍳

  1. Prick the entire surface of the whole pork belly with a skewer to allow seasoning to penetrate.
  2. In a pot, combine water, salt, honey, garlic, star anise, and whole peppercorns. Bring to a boil to create the brine, then let it cool completely.
  3. Place the pork belly in an airtight container with the cooled brine and refrigerate for 6 hours to cure. Lightly rinse and pat dry.
  4. Arrange the cured pork belly in an oven pan. Add star anise, garlic, bay leaves, and whole peppercorns. Pour olive oil to cover the meat.
  5. Low-temperature cook (confit) in a 110°C (230°F) oven for 4 hours.
  6. Pour 1 cup of orange juice into a pot and reduce by two-thirds until thickened.
  7. Zest the orange and carefully segment the flesh, removing pith. Finely chop the scallions.
  8. In a bowl, combine the reduced orange juice with sherry vinegar, whole grain mustard, honey, orange zest, a small amount of confit oil, salt, and pepper to make the dressing.
  9. Gently mix the prepared orange segments and chopped scallions into the dressing to complete the sauce.
  10. Remove the confit pork belly from the oil, let it rest briefly, then slice. Serve by placing the slices on top of the orange sauce.
  1. Prick pork belly and marinate in spiced brine for 6 hours.
  2. Confit pork with spices in oil at 110°C (230°F) for 4 hours.
  3. Reduce orange juice, then mix with vinegar, mustard, honey, zest, and oil for dressing.
  4. Mix orange segments and scallions into the dressing to finish the sauce.
  5. Slice pork belly and serve over the orange sauce.

Cooking tips 💡

  • Use pork belly with the rind attached for the best chewy texture after confiting.
  • To prevent the scallions and orange segments from wilting, mix them into the dressing just before slicing the pork belly.

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Pork bellyHoneyGarlicStar aniseWhole peppercornsBay leafOlive oilOrange juiceOrangeScallionSherry vinegarWhole grain mustard
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