Orange goes well with fat rich meats and the thyme accentuates it. That’s a nice take. But I risk the original oranges used would be bitter oranges, to give the dish an extra touch.

Try to roast some pork belly marinated in orange juice, white wine, garlic and bay leaves. Overnight and chilled. Then allow the meat to dry over a rack for thirty minutes and give it some coarse salt. Drizzle with a bit of olive oil. Low heat oven for two hours, then high heat to crisp the skin. Turn upside down midway. Bast regularly with the marinade. Slice thin, serve with finely choped onion, garlic, bell pepper and parsley, with orange zest added to it. In the fat that rendered, over high heat, sautée two chillies, add two or three sliced oranges and allow to brown at the edges. Sprinkle with thyme. Fresh bread and a strong red wine. Don’t drive afterwards.