Peach & Marmalade Glazed Pork Belly Strips
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Peach & Marmalade Glazed Pork Belly Strips
Recipe by Michael Weldon
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
500 g pork belly, sliced into strips
2 tbs marmalade
2 spring onions, sliced
2 garlic cloves, halved
1 bird’s eye chilli, sliced
2 peaches, diced
1 lime, juiced
1 lemon, juiced
Coles sea salt, to taste
Extra virgin olive oil
Method
In a jar or small bowl, prepare the marinade by combining marmalade, spring onions, garlic, bird’s eye chilli, lime juice, a pinch of sea salt, and a drizzle of extra virgin olive oil. Blend with a stick blender until smooth.
Pour the marinade over the pork belly strips, ensuring they are evenly coated. Turn the pork through the marinade to fully coat.
Heat a griddle pan or barbecue over medium-high heat. Add the marinated pork belly strips and cook, turning occasionally, until golden and caramelised. Baste the pork with extra marinade while cooking to enhance the flavour.
While the pork is cooking, prepare the salsa. In a bowl, combine diced peaches, sliced spring onions, sliced chilli, a pinch of sea salt, a drizzle of extra virgin olive oil, and lemon juice. Mix well to combine.
Once the pork belly strips are cooked through, transfer them to a sharing platter. Spoon the peach and chilli salsa over the top.
Serve immediately and enjoy this vibrant and flavourful dish.
