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; 3 oranges; 1kg citrus & hibiscus pork belly; 550g dry-cured bacon stock; fresh fennel

Citrus & Hibiscus Pork Belly

A sticky, citrus-glazed pork belly made for a leisurely Sunday lunch.

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

Citrus & Hibiscus Pork Belly