Want to make it extra special? Try our recipe for homemade marmalade to use in your glaze.
Roast the pork belly ahead then chill before cubing, roasting and glazing on the day.
- pork belly 1.25kg, skinless and excess fat trimmed
- marmalade 150g
- dried chilli flakes 1 tsp
- soy sauce 2 tbsp
- orange 1, juiced