Chilli-and-marmalade-glazed pork belly squares
Makes 25
Easy
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Kick off a festive party with our easy canapés. These sticky-sweet bites can be partly prepared ahead for fuss-free entertaining
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- 1.25kg pork bellyskinless and excess fat trimmed
- 150g marmalade
- 1 tsp dried chilli flakes
- 2 tbsp soy sauce
- 1 orangejuiced
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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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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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Put the marmalade, chilli flakes, soy sauce and orange juice in a small pan and bubble until reduced and syrupy.
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Pour over the pork belly, gently toss and roast for another 5 minutes until the pieces are glazed. Pierce with cocktail sticks to serve.
