Name: Pork belly with marmalade glaze
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 6
Ingredients: 1/4 cup orange marmalade; 2 tablespoon red-wine vinegar; 2 tablespoon olive oil; 2 piece ginger, peeled, grated; 1 clove garlic, crushed; 1.2 kilogram piece pork belly (skin removed); steamed asian greens (optional), to serve

Ingredients

1/4 cup orange marmalade

2 tablespoon red-wine vinegar

2 tablespoon olive oil

2 piece ginger, peeled, grated

1 clove garlic, crushed

1.2 kilogram piece pork belly (skin removed)

steamed asian greens (optional), to serve

Method

1.Preheat oven to 180°C. Line a baking dish with foil.

2.In a large jug, combine marmalade, vinegar, oil, ginger and garlic. Season to taste.

3.Place pork on a rack in dish. Score the pork fat and pour marmalade mixture over.

4.Bake for 1 3/4 hours, until cooked to taste. Serve sliced with steamed asian greens.

Some think the crackling is the best part of roast pork. Prepare it by rubbing pork skin with juice of 1/2 lemon and salt, then set it aside for 30 minutes to dry out. Place the skin on an oven tray and bake in a hot oven, 200°C, until the crackling is golden, crisp and delicious.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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