Roasted Beef

This irresistible roasted pork belly delivers the perfect balance of tender, juicy meat and shatteringly crisp skin. Glazed with a zesty mixture of orange marmalade, red wine vinegar, and aromatic ginger, it offers a complex flavor profile that is both sweet and tangy. The dish is ideal for weekend gatherings or special family dinners where you want to impress with minimal fuss. The natural juices of the pork combine with the glaze to create a rich, sticky coating that complements the savory depth of the meat. Serve with simple roasted vegetables or mashed potatoes to soak up the delicious pan drippings. It is a hearty, satisfying centerpiece that brings warmth and comfort to any table.

Cooking Method: Baking, Roasting

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 310.8

Dietary: Gluten-free

Description

This irresistible roasted pork belly delivers the perfect balance of tender, juicy meat and shatteringly crisp skin. Glazed with a zesty mixture of orange marmalade, red wine vinegar, and aromatic ginger, it offers a complex flavor profile that is both sweet and tangy. The dish is ideal for weekend gatherings or special family dinners where you want to impress with minimal fuss. The natural juices of the pork combine with the glaze to create a rich, sticky coating that complements the savory depth of the meat. Serve with simple roasted vegetables or mashed potatoes to soak up the delicious pan drippings. It is a hearty, satisfying centerpiece that brings warmth and comfort to any table.

Ingredients

1 Kg pork belly
1/4 cup orange marmalade
2 Tablespoons red wine vinegar
2 Tablespoons light olive oil
2 Teaspoons minced ginger
1 Clove garlic, crushed

Directions

1
Preheat the oven to 180&# 194;ÂºC (160ÃÂºC fan-forced).
2
Place the pork belly skin-side up on a chopping board. Using a large, sharp knife, score the skin at 1cm intervals, being careful not to cut into the meat.
3
Place the pork on a wire rack set inside a large ovenproof dish.
4
In a jug, whisk together the orange marmalade, red wine vinegar, olive oil, minced ginger, and crushed garlic until smooth.
5
Brush half of the marmalade mixture generously over the pork belly.
6
Roast in the oven for 1 hour 15 minutes.
7
Increase the oven temperature to 200ÃÂºC (180ÃÂºC fan-forced).
8
Remove the dish from the oven and brush the pork with the remaining marmalade mixture.
9
Return to the oven and roast for a further 30 minutes, or until the skin is browned, crispy, and sticky.
10
Remove from the oven and let stand for 5 minutes before slicing to serve.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 310.8kcal

% Daily Value *
Total Fat 21.5g34%
Saturated Fat 6.1g31%
Cholesterol 80.0mg27%
Sodium 62.4mg3%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 27.0g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra crispy skin, ensure the skin is completely dry before scoring and consider leaving the pork uncovered in the fridge for a few hours before cooking.

If you prefer a spicier kick, add a pinch of chili flakes to the glaze.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Keywords: pork belly, roasted pork, crispy skin, orange marmalade, red wine vinegar, ginger glaze, garlic, olive oil, mediterranean, main course, weeknight dinner, family meal, sticky pork, oven roasted, pork rind, savory, tangy, comfort food, glazed meat

Read it online: https://www.chefs-mate.com/recipe/roasted-beef-38/