Crispy Pork Belly with Roasted Chicken and Orange

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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