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Maggie Beer

Seville vino cotto glazed pork belly

Seville Vino Cotto Glazed Pork Belly

Seville vino cotto glazed pork belly

Step 1: Pre heat oven to 180C. Score pork skin or have your butcher do this for you. Pour boiling water over skin to open. Pat dry. Add Olive Oil and rub into both sides of meat. Sprinkle sea salt over skin side and rub in. Cover and leave to come to room temperature.

Step 2: Place pork on rack over baking tray with ½ cup water in the base, this will prevent the juices from burning as they drip down from the pork into the baking tray. Brush Seville Vino Cotto as a glaze over all sides of the meat and roast for 1 ½ hours, basting with extra Seville Vino Cotto every 20 minutes, until a meat thermometer reads an internal temperature in the centre of the roast of 70C.

Step 3: Let meat rest for 20 mins before carving. Serve with soft polenta and the juices.

Ingredients

  1. To taste salt flakes

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