Pork Belly with Hoisin and Orange Marmalade Glaze

, from Issue #69. February, 2017
Photography by Josh Griggs.
Pork Belly with Hoisin and Orange Marmalade Glaze

Pork belly is definitely one of my favourite cuts of pork. Meltingly tender and easy to carve, the bittersweet glaze cuts beautifully through the richness of the meat.

Serves: 4–6


1½-kilogram piece boneless, pork belly, skin removed (and reserved, if using)
½ cup orange marmalade (I used Rose’s)
2 tablespoon hoisin sauce
1 tablespoon tomato paste
2 cloves garlic, crushed
2 teaspoons ground ginger
sea salt and ground pepper
To cook
3 onions, thinly sliced
1 cup water 


Preheat the oven to 180°C fan bake.

Season the pork on both sides. Place the onions and water in a large baking dish and place the pork on top. Roast uncovered for 30 minutes.

Combine the marmalade with all the remaining ingredients and spoon half over the top of the pork (the side the skin was on).

Cover with a piece of baking paper then seal tightly with foil.

Bake for 1 hour, then check to see if the pork is tender. If not, re-cover and continue to cook until tender.

Reduce the oven temperature to 160°C fan bake.

Uncover and spoon over the remaining glaze. Bake for a further 30 minutes until the top is golden and sticky. Transfer the pork to a plate and rest for 15 minutes before carving.

To serve: Tilt the roasting pan and spoon off excess fat. If the pan juices are thin, place over a medium heat and reduce down. Carve the pork into pieces or slices and arrange on a platter. Serve the onions and pan juices separately.

If you think the crackling is the best part of the pork belly and would like to serve it alongside, brush the reserved skin with olive oil and sea salt. Place in a baking dish and roast in a hot oven until golden and crisp.