Marmalade glazed pork

By Drum Digital
18 April 2014

The tasty marmalade mixture works equally well with pork chops.

Serves 6

Preparation: 10 min

Cooking: 1 hour 25 min

Resting: 15 min

1,5 kg pork hock

125 ml (½ c) orange marmalade

45 ml (3 T) brandy

15 ml (1 T) fresh lemon juice

juice of ½ orange

½ orange, thinly sliced

60 ml (¼ c) sugar

375 ml (1½ c) water

100 g baby carrots

  1. Preheat the oven to 190 °C.
  2. Put the pork in a roasting pan and cover with aluminium foil. Roast in the oven for 1 hour.
  3. Meanwhile heat the marmalade, brandy, lemon juice and orange juice in a saucepan over medium heat until runny, about 5 minutes.
  4. Remove the pork from oven and score the pork rind all over with a sharp knife. Brush half the glaze over the pork. Arrange the orange slices over the glaze to cover the pork.
  5. Increase the oven temperature to 200 °C. Roast the pork, uncovered, for 20 minutes. Brush with the remaining glaze and cook until golden brown, about 5 minutes. Allow to rest for 15 minutes then slice. Top with the orange slices.
  6. In a medium pan over medium heat mix the sugar and water, bring to the boil and add the carrots. Cook for 20 minutes or until the carrots are tender and sweet. Serve with the pork and a salad if you like.

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