Making crispy pork belly is easier than it looks. This recipe is served with a spiced plum sauce for a mouth-watering flavour combo.
Serves88
Cook time2 hr 30 mins2 hour 30 minutes
Prep time15 mins15 minutes, + overnight chilling & 15 mins resting time
+ 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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
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.
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.
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To make this without alcohol, replace the wine with apple juice or extra stock.
Serve with roasted potatoes and steamed green beans.
