Maggie Beer's Roast Pork Belly with verjuice and Seville marmalade glaze

Ingredients

1 large clove garlic, chopped
2 tablespoons verjuice
sea salt flakes
2 tablespoons extra virgin olive oil
1 tablespoon minced ginger
2 kg pork belly, skin removed
1/3 cup (115 g) Seville marmalade
1 tablespoon freshly ground black pepper

Method

Using the flat of a large knife blade, crush the garlic and 1 teaspoon salt to form a paste. Combine the garlic paste, ginger, marmalade, verjuice and olive oil in a bowl to make the glaze.

Place the pork belly in a roasting pan and season with the pepper and salt. Pour the glaze over the pork and let stand for 10 minutes. Meanwhile, preheat the oven to 120°C.

Roast for 3 hours, or until tender and well-glazed and serve with rapini (a peppery green vegetable that tastes somewhere between turnip and broccoli) or any other robustly flavoured green vegetable.

Credits: Recipes from the book Maggie Beer’s Winter Harvest Recipes with photography by Mark Chew, published by Lantern, rrp $29.99.

Photo Credits: Recipes from the book Maggie Beer’s Winter Harvest Recipes with photography by Mark Chew, published by Lantern, rrp $29.99.