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