Apricot & Orange Crispy Pork Belly
½ cup olive oil
2-3kg pork belly, rind on
½ cup of bone broth or water
1 cup New Primal Classic Marinade
3 tablespoons apricot preserves
sea salt and black pepper
Soak pork belly base ( not the rind) in marinade for 2 hour or overnight.
Preheat oven to 400.
Slice 2 oranges into ½ inch rounds and arrange slices in a large roasting tray.
Lay pork on top of the orange halves, skin side down and lightly sprinkle with salt and pepper.
Dry pork skin with kitchen towel, score and sprinkle with sea salt.
Cover with foil and roast for 1 hour until pork is very tender.
Pork should be a golden color and the skin be crispy.
Pour the water or bone broth into the base of the tray, avoiding the skin and roast for an hour more.
Meanwhile, prepare the sauce.
Stir in the juice of 2 oranges, olive oil, garlic and preserves in a pan and place over a medium heat.
Bring to a boil, lower the heat and simmer for 10 minutes, until the sauce has thickened and reduced. Remove from the heat and keep warm.
When the pork is done, remove from oven and cover with pan juices.
Drizzle with apricot reduction and serve the remaining sauce on the side.