
Chilli-and-marmalade-glazed pork belly squares
Kick off a festive party with our easy canapés. These sticky-sweet bites can be partly prepared ahead for fuss-free entertaining
Roast the pork belly ahead then chill before cubing, roasting and glazing on the day.
Ingredients
- pork belly 1.25kg, skinless and excess fat trimmed
- marmalade 150g
- dried chilli flakes 1 tsp
- soy sauce 2 tbsp
- orange 1, juiced
Method:
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STEP 1
Heat the oven to 170C/fan 150C/gas 3. Put the pork belly into a roasting tin, cover tightly with foil and roast for 2 hours 30 minutes. Cool to room temperature, or chill if making ahead, and cut into bite-sized pieces.
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STEP 2
Heat the oven to 200C/fan 180C/gas 6. Put the pork belly squares into a roasting tray and roast, turning regularly, for 30 minutes.
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STEP 3
Put the marmalade, chilli flakes, soy sauce and orange juice in a small pan and bubble until reduced and syrupy.
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STEP 4
Pour over the pork belly, gently toss and roast for another 5 minutes until the pieces are glazed. Pierce with cocktail sticks to serve.
Ingredients
- 1.25 kg pork belly skinless and excess fat trimmed
- 150 g marmalade
- 1 tsp dried chilli flakes
- 2 tbsp soy sauce
- 1 orange juiced
Servings: Makes
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