Roasted pork belly with a ginger glaze

Recipe provided by Janet Grech

Ingredients

• 1.5kg whole piece of pork belly, boneless
• 2 large onions or 6 shallots, minced
• 4 sage leaves, minced
• Coarse salt

Ginger glaze

• 2 tbsp ginger, minced
• 1 tbsp honey
• Water

Method

1. Make sure the butcher leaves the pork belly whole and ask him to score the skin. 
2. Cover the skin with coarse sea or rock salt. 
3. Mince the onions, sage leaves and pour mixture into the base of an oven proof dish.
4. Heat the oven to full and when very hot place the pork, fat up, into the oven and roast for 20 mins on the bottom shelf. 
5. When the fat is crisp lower the temperature to 100 – 1500C and cook slowly until the meat is soft and cooked through – approx 1½ hours to 2 hours. 
6. For the ginger glaze simply mince the ginger and add the honey adding some hot water to obtain a loose consistency and glaze pork before serving.

Sweet potato puree

Ingredients

• 2 large sweet potatoes
• 2 large carrots
• 2 tbsp cider vinegar (to taste)
• Salt and pepper

Method

1. Boil the sweet potatoes and carrots together until softened.
2. Strain and add the cider vinegar.
3. Season and mash to form a puree. 

Wilted Swiss chard

Ingredients

• Large handful Swiss chard
• 1 clove garlic
• Olive oil

Method

1. Wash the chard leaves and remove any of the tough parts of the stalks.
2. Fry the garlic in olive oil until softened.
3. Add the chard a little a time and stir until just wilted. 
4. Serve immediately.