Preheat your oven to 170/150 Fan. Place the pork belly directly into a roasting tin and cover very tightly with foil.
Roast for 2 ½ hours. Then allow to cool to room temperature (you can also chill if you plan on making this ahead of time).
Cut the pork belly into bite sized chunks. Preheat your oven to 200/180 fan. Place the chunks onto a roasting tray lined with parchment paper. Roast for 25-30 minutes. Turning every 10 minutes.
Place the marmalade, honey, orange zest, juice, finely chopped chilli, Henderson’s relish (or soy sauce) into a pot. Reduce for at least 15 minutes until thickened. It should have a lovely glossy syrupy texture.
Pour your marmalade mix over the pork, tossing around to evenly coat, and bake for 5 minutes.
Serve on a platter with a cocktail stick skewered through the centre.