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

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.


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