Makes 25

 

Easy

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:

  • 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.

 

  • 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.

 

  • STEP 3

    Put the marmalade, chilli flakes, soy sauce and orange juice in a small pan and bubble until reduced and syrupy.

 

  • 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.

Chilli-and-marmalade-glazed pork belly squares
Print Recipe
Servings Prep Time
25 Makes 1 1/2 Hour
Servings Prep Time
25 Makes 1 1/2 Hour
Chilli-and-marmalade-glazed pork belly squares
Print Recipe
Servings Prep Time
25 Makes 1 1/2 Hour
Servings Prep Time
25 Makes 1 1/2 Hour
Ingredients
Servings: Makes
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