Sticky Glazed Belly of Pork

Name: Sticky Glazed Belly of Pork
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4-6
Ingredients: 1 kg belly pork slices (approximately 6 slices); 200g Thursday Cottage Marmalade (Bitter Orange, Lime and Lemon, or Stem Ginger and Grapefruit Conserve work well); 1 tablespoon honey; 50ml wine or cider; 2 cloves garlic, finely chopped; 1 tablespoon fresh root ginger, grated; 1/2 teaspoon chili or harissa powder; Ovenproof dish; Foil

Servings

4-6

Prep Time

30 minutes

Cook Time

2 hours

This succulent belly of pork is glazed with a delicious marmalade-based sauce for a sweet and savory dish. The flavor combinations are endless, so experiment with different marmalades to find your favorite. Enjoy this hearty and flavorful meal!

Ingredients

1 kg belly pork slices (approximately 6 slices)
200g Thursday Cottage Marmalade (Bitter Orange, Lime and Lemon, or Stem Ginger and Grapefruit Conserve work well)
1 tablespoon honey
50ml wine or cider
2 cloves garlic, finely chopped
1 tablespoon fresh root ginger, grated
1/2 teaspoon chili or harissa powder

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Ovenproof dish
Foil

Directions

Prepare pork: Place pork slices in an ovenproof dish.
Make marinade: Combine marmalade, honey, wine or cider, garlic, ginger, and chili powder in a bowl. Beat well.
Marinate: Pour marinade over pork slices, turning to coat. Cover and refrigerate for several hours or overnight.
Preheat oven: Preheat oven to 180°C/Gas Mark 4.
Bake covered: Bake pork, covered with foil, for 1 hour.
Increase heat and glaze: Increase oven temperature to 190°C/Gas Mark 5. Remove foil and baste pork slices with hot marinade. Cook for another hour, or until richly caramelized and glossy.
Serve: Serve with steamed rice and a crispy green salad.