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

Ingredients

• One 2-pound piece of boneless, skinless pork belly
• Kosher salt and freshly ground black pepper
• 1 large onion, cut into thick wedges
• 1/2 fennel bulb, cut in thirds, fronds reserved
• 2 to 3 sprigs thyme
• 4 strips blood orange or regular orange zest
• 1/4 cup extra-virgin olive oil
• 1 cup dry white wine
• 1 cup low-sodium chicken broth
• 1/4 cup red-wine vinegar
• 1 1/2 teaspoons granulated sugar
• 3/4 teaspoon kosher salt
• 1/2 medium red onion, thinly sliced
• 2 tablespoons neutral vegetable oil, such as grapeseed
• 1/2 fennel bulb, minced (about 1/4 cup)
• 1/2 large shallot, minced (about 1/4 cup)
• 1/4 teaspoon kosher salt
• 2 tablespoons granulated sugar
• 2 tablespoons red-wine vinegar
• 1 bay leaf
• 1 star anise
• 1 cup blood orange or regular orange juice (from 4 to 6 oranges, or store bought)
• 1 large baguette or 2 medium baguettes, cut into 40 1/4-inch thick slices and toasted
• Reserved fennel fronds, roughly chopped
• Flaky sea salt, such as Maldon, for sprinkling

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