ROAST BERKSHIRE PORK BELLY WITH VERJUICE & MARMALADE GLAZE
COOKBOOK: Maggie Beer - Lantern Cookery Classics
You need to be a real meat-lover for this one! Ohhhh wow! The flavour was incredible! What an excellent piece of pork. It took no time to prep and you basically have 3hrs to do the washing, cleaning or just sit down and read a book. Soon after your meal will be ready to serve. I like to carve my roasts with an electric knife but a well sharped knife will also do the trick.
Berkshire pork is also known as Kurobuta . It comes from hogs raised on pasture with no antibiotics, added hormones or growth stimulants. The Berkshire breed pork is exceptionally tender, well-marbled, flavourful and a world apart from the average commodity pork.
Don’t forget, A low stress environment means better meat.
Hope you enjoy
2 large cloves of garlic, chopped
1 tablespoon ginger, minced
1/3 cup of marmalade
2 tablespoons of verjuice
2 tablespoons olive oil
1 handful of parsley, chopped
1 x 2kg pork belly (preferably Berkshire but you can use other)
Salt & pepper
Pre heat the oven 140C or 120C fan forced oven
Remove any skin of the pork belly. For this recipe I also like to remove excess fat (but this is not necessary) you can leave it on if you prefer to.
Mix the chopped garlic, marmalade, Salt & pepper, verjuice, ginger and olive oil. Add the parsley and mix well. Paste the top of the pork with this mixture.
Place pork in a roasting pan preferably on the middle rack. Roast for 3 hours or until tender and well glazed. Allow it to stand for 5-10mins before carving and serving.