Sweet and tart, to be enjoyed with a side dish of rice, vegetables or salad or as finger food, small bites.
Method
- Marinade: Put all the marinade ingredients in a bowl and mix well. Pour the marinade over the pork and rub it in so both sides are fully coated. Cover the pork and put it in the fridge to marinate overnight.
- Steaming: Preheat a combi oven on 100°C steam. Take full-length gastronome trays and place steamer trays inside them. Divide the marinated pork (with all the marinade) evenly among the trays. Steam the pork belly bites until tender, between 1 – 2.5 hours. Time will depend on the size and shape of the pork belly bites, and the amount in each tray. Once tender, remove the pork, pour juices into a container, and chill both in a blast chiller. Skim the fat off the pork stock once cooled.
- Roasting: Preheat oven to 200°C. Grease and line gastronome trays with baking paper. Place the pork belly bites into a large stainless-steel bowl, add the salt. Add the salt to the pork belly, then the marmalade and balsamic vinegar, mix well to coat evenly. Arrange the pork in the gastronome trays, and bake for 15 minutes. At 15 minutes, flip the pork and bake for a further 10 – 15 minutes.
- Pork gravy: In a pot, add the pork, chicken stock, simmer to reduce it by 25%. In another pot, melt butter, stir in flour to make the roux, and cook to nut brown. Whisk in red wine vinegar, the gradually add the stock while whisking. Bring to a simmer, then turn off the heat. Taste and check the seasoning.
- To serve: Drizzle the bites with pork gravy or serve the gravy on the side.