Crispy pork belly with spiced plum sauce
Making crispy pork belly is easier than it looks. This recipe is served with a spiced plum sauce for a mouth-watering flavour combo.
Note: + overnight chilling & 15 mins resting time
- 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
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.
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.
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.
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.
To make this without alcohol, replace the wine with apple juice or extra stock.
Serve with roasted potatoes and steamed green beans.