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

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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.

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