Crispy Pork Belly with Roasted Chicken and Orange

Ingredients

• 1.5 lb pork belly
• 1.5 lb chicken thighs
• 1 orange
• ¼ cup fresh mint leaves
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

Instructions

1. 1

   Pat the 1.5 lb pork belly and 1.5 lb chicken thighs dry with paper towels. Score the pork skin in a crosshatch pattern, then rub both meats with 2 tsp salt and 1 tsp black pepper.

2. 2

   Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high. Sear the pork belly skin-side down until deeply golden and crisp, about 5-7 minutes. Flip and sear the other side for 3 minutes.

3. 3

   Push the pork to one side of the skillet and add the chicken thighs skin-side down. Sear until golden, about 4-5 minutes, then flip and cook for 2 more minutes.

4. 4

   Transfer the skillet to a preheated 400°F oven. Roast until the pork is tender and the chicken reaches 165°F, about 25-30 minutes. The pork skin should be crackling and the chicken juices run clear.

5. 5

   Remove from the oven and let rest for 5 minutes. Slice the pork belly into thick pieces and arrange on a platter with the chicken.

6. 6

   Peel and segment the 1 orange, then scatter the segments and 0.25 cup fresh mint leaves over the meat. Serve warm.

Tools you’ll need

• Large oven-safe skillet
• Chef's knife
• Cutting board
• Paper towels

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