Serve these pork belly canapés at a festive party, then check out our devilled eggs, sausage blinis, pork belly canapés and more Christmas canapé ideas.

Looking for more more pork belly recipes? Try our perfect pork belly, pork crackling and roast pork for two.

Want to make it extra special? See our recipe for homemade marmalade to use in your glaze.

Recipe tip: Roast the pork belly ahead then chill before cubing, roasting and glazing on the day.


  • 1.25kg pork belly, skinless and excess fat trimmed
  • 150g marmalade
  • 1 tsp dried chilli flakes
  • 2 tbsp soy sauce
  • 1 orange, juiced


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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