There’s something about the rich, slightly smoky taste of pork belly paired with the tangy sweetness of marmalade that really hits the spot. This combination brings together mouth watering caramelised edges and tender meat, all brightened by the fresh zing of citrus. Whether you’re hoping to impress guests or just fancy treating yourself to a top-notch dinner at home, this pork belly marmalade recipe works wonders every time.
The beauty of this dish lies in its balance: sticky, caramelised edges, tender pork, and a next-level cool citrus glaze. Thanks to simple steps and easy to find ingredients, you’ll be amazed by how such a show stopping meal is so achievable, even for those new to the kitchen.
What Makes Pork Belly Marmalade a Winner?
Easy prep, big results. You don’t need fancy equipment; just a tray and some patience.
Unforgettable flavours. Savoury pork belly teams up with sweet, slightly bitter orange marmalade for a sauce that’s seriously delicious.
Flexible for events. This dish works great for Sunday lunch with the family, or as a standout centrepiece at your next dinner get-together.
Versatile servings. Dish it out as a main with sides, or slice it into smaller pieces for party bites. It’s sure to be the talk of your table.
Ingredients You’ll Need
Here’s a shopping list to get you sorted for pork belly marmalade:
1 to 1.5kg pork belly, skin scored
1 tablespoon sea salt
1 teaspoon cracked black pepper
2 tablespoons olive oil
200ml chicken stock
150g orange marmalade (good quality)
2 tablespoons soy sauce
1 orange, zested and juiced
2 garlic cloves, finely chopped
1 small thumb of fresh ginger, grated
Optional: spring onions or fresh coriander to garnish
How to Make Pork Belly Marmalade
- Prep and Season the Pork
Pat the pork belly dry, then rub the skin with olive oil, salt, and pepper. Getting the skin nice and dry helps achieve that crisp crackling everyone loves. Let it chill uncovered in the fridge for at least an hour, or even overnight if you’ve got extra time. The longer it sits, the crispier your crackling will be. - Slow Roast for Tenderness
Preheat your oven to 150°C (fan) or 170°C (conventional). Place the pork belly, skin up, in a snug roasting tray. Add the chicken stock to the base, which keeps things juicy, and cover the tray tightly with foil. Roast for about 2 hours, until the pork is melt-in-your-mouth soft and much of the fat has rendered out. This slow cooking melds the flavours deeply into the meat. - Make the Marmalade Glaze
While the pork roasts, combine the marmalade, soy sauce, orange juice, orange zest, ginger, and garlic in a small bowl. Give it a solid stir so the flavours blend together. The mixture should come out glossy and pourable, with a fresh scent that gets your mouth watering. - Glaze and Caramelise
After two hours, remove the foil and carefully pour away most of the fat from the tray. Brush a thick layer of the marmalade glaze over the pork. Raise the oven heat to 220°C (fan) or 240°C (conventional) and return the pork to the oven. Roast for another 20-30 minutes, basting with more glaze halfway through. Keep an eye on the pork so the sugar caramelises but doesn’t burn. This step really gives you those eye-catching, lacquered edges. - Rest and Serve
Once it’s richly caramelised and sticky, let the pork belly rest for 10-15 minutes. This helps the meat stay juicy when you cut it. Slice through the crackling with a sharp knife and serve topped with a bit of leftover glaze and a scattering of spring onion or coriander for a fresh finish.
Pork Belly Marmalade Tips & Variations
Try swapping orange marmalade for seville or a tangy lemon variety for a twist on the classic.
Add a pinch of chilli flakes to the glaze for a subtle heat boost that pairs great with the sweetness.
For ultra crispy skin, air out the pork in the fridge uncovered overnight before roasting.
Leftovers are fantastic sliced cold for sandwiches or crisped up in a pan for quick pork bites. Even a small bit mixed into fried rice adds a bold pop of flavour.
Common Questions About Pork Belly Marmalade
Q: Can I use another cut instead of pork belly?
Pork shoulder works if you want something a bit lighter, but you won’t get that famous crackling. Pork belly is definitely my pick for this recipe.
Q: Does the marmalade make it really sweet?
The sweetness balances out with the savoury notes, especially the soy and garlic, so the finished dish isn’t too sugary. Using a quality marmalade with less sugar gives a more rounded taste.
Q: Can I make pork belly marmalade ahead of time?
Roast the belly a day in advance, cool it, and store covered in the fridge. When you’re ready to serve, reheat gently, then glaze and finish it under a hot oven for those caramelised edges. It’s a great make-ahead option for less fuss on the day.
Share Your Pork Belly Marmalade
Give this pork belly marmalade a go and enjoy the combo of tender, flavour-packed meat with glossy citrus glaze. Whether you put your own spin on the recipe or just want to share the results, I’d love to hear how it turned out. Enjoy getting into the kitchen and serving up something truly special!