Roast Pork Belly with Verjuice and Seville Marmalade Glaze

INGREDIENTS

  • 1 Garlic clove
  • to taste Sea Salt
  • 1 tbspn Ginger
  • 2kg Pork belly
  • 1 tbspn Black pepper
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Using the flat of a large knife blade, crush the garlic and 1 teaspoon of salt to form a paste.

Combine the garlic paste, ginger, Seville Marmalade, Verjuice and Extra Virgin Olive Oil in a bowl to make the glaze.

Place the pork belly onto a paper lined multi-purpose tray, season with pepper and salt.Pour the glaze over the pork and let stand for 10 minutes.

Pre-heat the oven 130C.

Place the pork into the oven on the centre shelf and roast for 3 to 3.5 hours. The pork should be lovely and golden and tender to touch.

Remove the pork from the oven and rest for 20-30 minutes.

Carve and serve with rapini (a peppery green vegetable that tastes somewhere between turnip and broccoli) or any other robustly flavoured green vegetable.