Roast the pork belly ahead then chill before cubing, roasting and glazing on the day.
pork belly 1.25kg,
skinless and excess fat trimmed
dried chilli flakes 1 tsp
soy sauce 2 tbsp
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.
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.
Put the marmalade, chilli flakes, soy sauce and orange juice in a small pan and bubble until reduced and syrupy.
Pour over the pork belly, gently toss and roast for another 5 minutes until the pieces are glazed. Pierce with cocktail sticks to serve.