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Crispy pork belly with spiced plum sauce

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  • High in protein
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

Making crispy pork belly is easier than it looks. This recipe is served with a spiced plum sauce for a mouth-watering flavour combo.

  • Serves8
  • Cook time2 hour 30 minutes
  • Prep time15 minutes, + overnight chilling & 15 mins resting time
A plate of crispy pork belly with plum sauce on top

Ingredients

  • 2 garlic cloves, crushed
  • 1 tbs finely chopped thyme
  • 1 orange, rind finely grated, juiced
  • 1/4 cup (60ml) olive oil
  • 1.5kg Coles Australian Pork Belly Roast Boneless, skin scored
  • 2 brown onions, thinly sliced
  • 1 tbs sea salt flakes
  • 1 cup (250ml) salt-reduced chicken stock
  • 2/3 cup (160ml) red wine
  • 1/3 cup (80ml) sherry vinegar
  • 2 tbs brown sugar
  • 2 cinnamon sticks or quills
  • 4 whole star anise
  • 6 plums, stoned, quartered

Nutritional information

Per serve: Energy: 2323kJ/556 Cals (27%), Protein: 39g (78%), Fat: 38g (54%), Sat fat: 13g (54%), Carb: 10g (3%), Sugar: 9g (10%), Fibre: 3g (10%), Sodium: 1324mg (66%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the garlic, thyme, orange rind and 2 tbs oil in a bowl and season. Pat the pork dry with paper towel. Place pork, rind-side down, on a clean work surface. Rub the garlic mixture over the flesh side of the pork. Place onion in a large deep roasting pan. Top with pork, rind-side up. Place in the fridge overnight, uncovered, to dry out rind.

  2. Step 2

    Preheat oven to 240°C. Brush the pork with remaining oil. Sprinkle with salt. Roast for 30 mins or until the rind crackles and onion starts to caramelise.

  3. Step 3

    Transfer the pork to a plate. Carefully pour off excess fat from the pan. Reduce oven to 140°C. Return the pork to onion in the pan. Add the stock, wine, vinegar, sugar, cinnamon, star anise and orange juice. Roast for 1½ hours. Add the plum to the pan. Roast for 30 mins or until the plum is tender and the pork is cooked through. Transfer the plum to a heatproof bowl. Place the pork on a board. Set aside for 15 mins to rest.

  4. Step 4

    Strain the pan juices over the plum in the bowl. Cut the pork into pieces and arrange on a serving platter. Serve with the plum mixture.

    Serve with... roasted potatoes and steamed green beans.

Recipe tip

COOK. STORE. SAVE.
Swap me: To make this without alcohol, replace the wine with apple juice or extra stock.

Nutrition Information

Per Serve

Energy: 2323kJ/556 Cals (27%), Protein: 39g (78%), Fat: 38g (54%), Sat fat: 13g (54%), Carb: 10g (3%), Sugar: 9g (10%), Fibre: 3g (10%), Sodium: 1324mg (66%).

Crispy pork belly with spiced plum sauce

Crispy pork belly with spiced plum sauce
  • Serves8
  • Cook time2 hour 30 minutes
  • Prep time15 minutes, + overnight chilling & 15 mins resting time
Ingredients
  • 2 garlic cloves, crushed
  • 1 tbs finely chopped thyme
  • 1 orange, rind finely grated, juiced
  • 1/4 cup (60ml) olive oil
  • 1.5kg Coles Australian Pork Belly Roast Boneless, skin scored
  • 2 brown onions, thinly sliced
  • 1 tbs sea salt flakes
  • 1 cup (250ml) salt-reduced chicken stock
  • 2/3 cup (160ml) red wine
  • 1/3 cup (80ml) sherry vinegar
  • 2 tbs brown sugar
  • 2 cinnamon sticks or quills
  • 4 whole star anise
  • 6 plums, stoned, quartered
    Description

    Making crispy pork belly is easier than it looks. This recipe is served with a spiced plum sauce for a mouth-watering flavour combo.

    Method

    1. Step 1

      Place the garlic, thyme, orange rind and 2 tbs oil in a bowl and season. Pat the pork dry with paper towel. Place pork, rind-side down, on a clean work surface. Rub the garlic mixture over the flesh side of the pork. Place onion in a large deep roasting pan. Top with pork, rind-side up. Place in the fridge overnight, uncovered, to dry out rind.

    2. Step 2

      Preheat oven to 240°C. Brush the pork with remaining oil. Sprinkle with salt. Roast for 30 mins or until the rind crackles and onion starts to caramelise.

    3. Step 3

      Transfer the pork to a plate. Carefully pour off excess fat from the pan. Reduce oven to 140°C. Return the pork to onion in the pan. Add the stock, wine, vinegar, sugar, cinnamon, star anise and orange juice. Roast for 1½ hours. Add the plum to the pan. Roast for 30 mins or until the plum is tender and the pork is cooked through. Transfer the plum to a heatproof bowl. Place the pork on a board. Set aside for 15 mins to rest.

    4. Step 4

      Strain the pan juices over the plum in the bowl. Cut the pork into pieces and arrange on a serving platter. Serve with the plum mixture.

      Serve with... roasted potatoes and steamed green beans.