Skip to main content
Epicurious

Roast Pork Belly Toasts with Blood-Orange BBQ Sauce and Pickled Red Onion

5.0

(5)

Image may contain Plant Food Dish Meal and Platter
Roast Pork Belly Toasts with Blood-Orange BBQ Sauce and Pickled Red OnionTara Donne, food and prop styling by Diana Yen

This meltingly tender pork belly is an impressive yet surprisingly easy hors d’oeuvre to make—all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed at least three days ahead of time, making day of prep a breeze.

Cooks' Note:

DO AHEAD: The pork belly, bbq sauce, and crostini can be prepared up to 3 days in advance. Refrigerate the pork and BBQ sauce, and store the crostini at room temperature. The pickled onions can be made up to 1 week in advance and refrigerated.

See Related Recipes and Cooking Tips

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
London Fog Brownies
Yes, brownies can—and should—be made with white chocolate.
Mascarpone Cheesecake
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Crème Anglaise
The silky French vanilla sauce that goes with everything.
Classic French Bouillabaisse With Rouille
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.