How do I make chilli marmalade glazed pork belly squares crispy?

To achieve crispy pork belly squares, start by scoring the skin and drying it thoroughly with paper towels. Season the pork belly well and roast it at a high temperature (around 220°C/430°F) for the first 20-30 minutes to crisp the skin. Then reduce the heat to about 160°C/320°F and continue roasting until tender. Apply the chilli marmalade glaze during the last 10-15 minutes of cooking to caramelize without burning, ensuring a sticky, flavorful coating with a crispy exterior.

What ingredients do I need for chilli marmalade glaze?

A simple chilli marmalade glaze typically includes chilli marmalade (a sweet and spicy preserve), soy sauce or tamari for saltiness, garlic, and optionally a splash of rice vinegar or lime juice for acidity. You can also add honey or brown sugar to boost caramelization. Mix these ingredients and brush generously on the pork belly during the final roasting stage for a balanced sweet, spicy, and tangy flavor.

Can I prepare chilli marmalade glazed pork belly squares ahead of time?

Yes, you can prepare pork belly squares a day in advance. Cook and glaze the pork belly as usual, then cool and store in an airtight container in the refrigerator. Before serving, reheat in the oven at 180°C (350°F) for about 10-15 minutes to warm through and refresh the glaze. This makes it convenient for meal prep or entertaining.

What sides pair well with chilli marmalade glazed pork belly?

Chilli marmalade glazed pork belly pairs well with light and fresh sides that balance its richness. Consider serving it with steamed jasmine rice or coconut rice, a crunchy Asian slaw, pickled vegetables, or sautéed greens like bok choy or spinach. These sides complement the sweet and spicy glaze while providing textural contrast.

How long do chilli marmalade glazed pork belly squares keep in the fridge?

Cooked pork belly squares glazed with chilli marmalade can be stored in the refrigerator for up to 3-4 days in an airtight container. For best texture, reheat them in the oven to restore crispness rather than microwaving, which can make the pork soggy. If you want to store longer, freeze the pork belly and glaze separately for up to 2 months and thaw before reheating.

Chilli Marmalade Glazed Pork Belly Squares Recipe 2024

Ingredients

– 1.25 kg skinless pork belly with excess fat trimmed

– 150 g marmalade

– 1 teaspoon dried chilli flakes

– 2 tablespoons soy sauce

– Juice of 1 orange

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Instructions

1-First, preheat the oven to 170°C (150°C fan, gas mark 3). Place the 1.25 kg of skinless pork belly in a roasting tin, cover with foil, and roast for 2 hours and 30 minutes until tender.

2-After roasting, let the pork cool to room temperature or chill it if you’re preparing ahead. Once cooled, cut it into bite-sized pieces for easy serving.

3-Next, increase the oven temperature to 200°C (180°C fan, gas mark 6). Arrange the pork belly squares in a roasting tray and roast for 30 minutes, turning them regularly to ensure even crisping.

4-While the pork roasts, combine 150 g of marmalade, 1 teaspoon of dried chilli flakes, 2 tablespoons of soy sauce, and the juice of 1 orange in a small pan. Simmer this mixture until it thickens into a syrupy glaze.

5-Pour the glaze over the pork belly pieces, toss gently to coat, and roast for an additional 5 minutes until the glaze sets nicely. Serve the squares pierced with cocktail sticks for a fun presentation.

Notes

🔥 Chill the pork belly after initial roasting for easier slicing and better texture.
🍊 Use fresh orange juice for a vibrant, fresh glaze flavor.
🌶️ Adjust chilli flakes to control the heat level to your preference.

Author: Brandi Oshea
Prep Time: 15 minutes
Roasting and resting time: 3 hours 15 minutes
Cook Time: 2 hours 35 minutes
Category: Appetizer
Method: Roasting, Glazing
Cuisine: British
Diet: Gluten-Free

Nutrition

Serving Size: 100 g
Calories: 350 kcal
Sugar: 12 g
Sodium: 600 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 0 g
Protein: 20 g
Cholesterol: 75 mg