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.
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
