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Maggie Beer’s Roast Pork Belly Recipe With Verjuice And Seville Marmalade Glaze

Maggie Beer's Roast Pork Belly With Verjuice & Seville Marmalade Glaze
Maggie Beer

Jul 25, 2020

Maggie Beer’s Roast Pork Belly Recipe is made with a delicious glaze using Seville Marmalade and Verjuice.

Serves 12

INGREDIENTS

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

METHOD
1 Using the flat of a large knife blade, crush the garlic and 1 teaspoon salt to form a paste.
2 Combine the garlic paste, ginger, marmalade, verjuice and olive oil in a bowl to make the glaze.
3 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.
4 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.

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Recipe and image from Maggie Beer’s Winter Harvest Recipes, available now for $29.99.

ABOUT THE AUTHOR

By Maggie Beer

Maggie Beer AM is an Australian cook, food author, restaurateur, and food manufacturer living in the Barossa Valley.

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