Sticky Cumquat Glazed Pork Belly

Cumquat's natural bitterness is brilliant with rich pork. The result is sticky, citrusy and caramelised without being overly sweet.

Serves: 4  |  Prep: 10 minutes  |  Cook: 1 hour 30 minutes

Ingredients

• 800g pork belly, skin removed
• ½ cup A & J's Cumquat Jam
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 garlic clove, crushed
• ½ cup water
• Sesame seeds
• Sliced spring onions

Method

1. Preheat oven to 180°C.
2. Place the pork belly in a baking dish and pour in the water.
3. Cover tightly with foil and bake for 1 hour.
4. Meanwhile, combine the cumquat jam, soy sauce, rice vinegar, honey, ginger and garlic.
5. Remove the foil and drain most of the liquid from the dish.
6. Brush the pork generously with the cumquat glaze.
7. Increase the oven to 220°C and roast uncovered for 20 to 30 minutes, brushing with more glaze every 10 minutes.
8. Rest for 10 minutes before slicing.
9. Sprinkle with sesame seeds and spring onions.

Serve with: Steamed rice and Asian greens.

A & J's preserve used: Cumquat Jam