Pork belly with marmalade glaze
Jun 29, 2012 2:00pm- 15 mins preparation
- 1 hr 45 mins cooking
- Serves 6
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Ingredients
Pork belly with marmalade glaze
- 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
Pork belly with marmalade glaze
- 1Preheat oven to 180°C. Line a baking dish with foil.
- 2In a large jug, combine marmalade, vinegar, oil, ginger and garlic. Season to taste.
- 3Place pork on a rack in dish. Score the pork fat and pour marmalade mixture over.
- 4Bake for 1 3/4 hours, until cooked to taste. Serve sliced with steamed asian greens.
Notes
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.