Recipes
Roast pork belly with verjuice and Seville marmalade glaze
15 minutes
Preparation time
3 hours, 30 minutes
Cooking time
8 Servings
Serves
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
2kg free-range pork belly, skin removed
1 tablespoon freshly ground black pepper
Method
- 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, marmalade, verjuice and 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 oven on Moisture Plus at 130°C with 3 bursts of steam. Follows the prompts for using Moisture Plus.
- Place the pork into the oven on shelf position 2 and roast for 3 hours and 30 minutes, releasing the bursts of steam as follows:
- First burst of steam: immediately
- Second burst of steam: after 40 minutes
- Third burst of steam: after 1hour and 20 minutes
- Remove the pork from the oven and rest for 15 minutes in a warmer drawer on food setting 3.
- Carve and serve with rapini (a peppery green vegetable that tastes somewhere between turnip and broccoli) or any other robustly flavoured green vegetable.
Applicance Functions
Maggie Beer
Recipe by Maggie Beer.