1.5 – 2 kg piglet belly complete with the skin
1 kg potatoes
1 kg quince
1 jar yiam lemon and lime marmalade
2 lemons, the juice of
5 cloves of garlic cut in half with the skin on
5-6 sprigs of thyme
2 bay leaves
3 tbs Dijon mustard
2 tbs carob syrup
Salt and pepper
Season the pork belly with salt and pepper and sautee, skin side, on a medium fire with a weight on,in a pot or pan until golden brown and
Cut potatoes and quince in large chunks, the quince larger than the potatoes.
Boil in salted water for about 10mins to half done, then sautee on a strong fire in a little oil with the garlic and thyme.
Salt and put aside. Mix the marmalade, the mustard, the carob syrup, the lemon juice, the oil used to sautee the potatoes, salt and pepper in
a blender until smooth.
Layer the potatoes and quince on the bottom of a roasting pan, the pork belly skin side up, pour the marmalade/lemon/etc mix over it and
add the bay leaves.
Close the lid and roast at 170C for 1hour30 and finish at 200C for 15mins.
If necessary add half a glass of water before putting in the oven. .