Marmalade and Anise Pork Belly

Marmalade and Anise Pork Belly

With winter in full swing and many travel restrictions still in place, now is the perfect time to delve into a family staycation and create a cosy at home experience.

Fire pits have become hugely popular because they create a cosy and intimate space in regular suburban courtyards and backyards. They're also perfect for families to enjoy a camp oven cooked meal in the comfort of their own home. The kids will love the family bonding experience under the stars while feeling close to home and no fears of (actually) roughing it in the wilderness!

Borrowdale free-range pork delivers a modern take on traditionally farmed pork of yesteryear, bringing the highest standards of ethical pork production. Raised in a stress-free environment, with the freedom to truffle, play and wallow in the mud, Borrowdale's free-range pork has taken on the superior flavour and tenderness of pork from a bygone era.

Whether you're a camp cooking aficionado or interested in jumping on the bandwagon this winter, in-house Chef for Borrowdale, Ryan Mcburney, shares his tips for cooking Borrowdale pork belly in your very own domestic camp oven.

• 150g orange marmalade
• 2 oranges – cut 2cm thick slices
• 750ml orange juice – not concentrate
• 1.5L water
• 100ml premium soy sauce or tamari
• 3-star anise
• 1 cinnamon stick
• 20g ginger – sliced 3mm
• Bulb of garlic – cut in half
• 1 shallot (white part only)
• 2 red chillies – sliced thinly
• 4 fresh bay leaves
• Ground black pepper
• 2 branches rosemary
• 1.5-2kg piece of pork belly
• 15g salt

• 3kg natural charcoal or 6kg hardwood logs
• 12-14 inch camp oven
• Firepit or allocated space to light fire

1. Light fire pit using kindling (or firelighters), once burning to add hardwood logs or any combustible material that will create hot coals ideal for placing camp oven on top of. This will take approximately an hour to do so plan ahead.
2. Cut the orange into thick slices and lay on the base of camp oven
3. Put all ingredients together in the camp oven, they will combine as it cooks
4. Lower pork belly into the crockpot
5. Cover with lid and place on coals approx 2-2.5hrs.
6. It is good practice to use a shovel and place some hot coals on the lid of the camp stove to ensure even heating around the crockpot
7. It pays to keep an eye on the liquid content as if it cooks too quickly you may need to top up with extra water. Ideally, by the end of the cooking process, you want to be left with a syrupy glaze. Conversely, if this hasn't been achieved it will be advantageous to remove the lid for final 15-30mins while it is cooking to assist this process.
8. Pairs nicely with noodles dressed with sesame oil or steamed rice and Asian greens. Equally a Pinot Gris or an ice-cold beer.

*For a unique tip, most people may not know, Chef Ryan says, "I recommend using orange juice as a liquid bath inside the camp oven which will create a marmalade like glaze on the pork belly once cooked."