Name: Citrus & Hibiscus Pork Belly
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4
Ingredients: 170g rose and rosé jelly; ¼ cup water; 3 oranges; 1 fennel bulb; 2 onions; 4 garlic cloves; 1 thumb-size piece of ginger; 3 oranges; 1kg citrus & hibiscus pork belly; 550g dry-cured bacon stock

Citrus & Hibiscus Pork Belly

A generous centrepiece, slow-roasted until tender and finished with a sticky rose, rosé and orange glaze.

170g rose and rosé jelly ¼ cup water 3 oranges 1 fennel bulb 2 onions 4 garlic cloves 1 thumb-size piece of ginger 3 oranges 1kg citrus & hibiscus pork belly 550g dry-cured bacon stock

Citrus & Hibiscus Pork Belly