Satsuma Marmalade Roast Pork Belly 11/08/2011
 Satsuma Marmalade Roast Pork Belly This is DEAD easy.... The harder part is the home-made satsuma marmalade. I really need to get the recipe for this marmalade done! I think it is a very versatile marmalade..good for sweet desserts and equally good as a marinade for savoury dishes.. Ingredients:
Marinate the pork with the marmalade and juniper berries for at least few days in the fridge. Then roast it at around 180'C until cooked and the outer skin and the fat are nicely caramelised. Serve with fresh cucumber slices. The slight bitterness of the marmalade and subtle hint of the juniper berries really complement nicely with the sweet tasting pork and its fat...YUMMMM..... Comments Your comment will be posted after it is approved. Leave a Reply | Loading
 About my cookingI started cooking when I was about 10 years old. Even now, I vividly remember my grandmother showing me how to dry-fry black beans over the charcoal stove. As I stood beside her watching the beans hitting the wok, their sound changed from a dull rustling to a lively high "tinging" pitch. A light dry smell, like burnt coffee, filled the kitchen. VisualsCategoriesAll ArchivesFebruary 2012 1
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