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Slow-roasted pork belly with roasted plums

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Served with sweet roasted plums, this Slow-roasted pork belly will melt in your mouth. With 20 minutes, this impressive dish is deceivingly easy.

  • Serves4
  • Cook time3 hour 30 minutes
  • Prep time20 minutes, (+ 10 mins resting time)
Slow-roasted pork belly with roasted plums

Ingredients

  • 500g Coles Australian Pork Belly Roast
  • 2 brown onions, cut into thick wedges
  • 10cm-piece ginger, thickly sliced
  • 2 tsp olive oil
  • 1 tsp fennel seeds
  • ½ tsp cumin seeds
  • ½ tsp Chinese five spice
  • 1 tsp sea salt flakes
  • 1 cup (250ml) chicken stock
  • 4 just-ripe plums, halved, seeded
  • 4 whole star anise
  • 1 tbs brown sugar
  • 1 cinnamon stick
  • Stir-fried Asian greens, to serve
  • Steamed jasmine rice, to serve

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

Method

  1. Step 1

    Preheat oven to 220°C. Place the pork on a clean work surface. Pat the rind dry with kitchen paper. Use a sharp knife to score the rind at 1cm intervals.
  2. Step 2

    Place the onion and ginger in a small roasting pan. Place pork over the onion mixture. Drizzle with the oil. Sprinkle evenly with fennel, cumin and Chinese five spice. Sprinkle with sea salt flakes and rub into the rind.
  3. Step 3

    Roast for 30 mins or until lightly golden. Reduce oven to 160°C. Pour stock around the pork. Roast for a further 2½ hours.
  4. Step 4

    Place the plums, cut-side up, in a ceramic dish. Top with star anise and sugar. Place cinnamon in the dish. Bake with pork for a further 30 mins or until plums are just starting to collapse and pork is very tender.
  5. Step 5

    Set pork aside for 10 mins to rest. Cut into quarters. Place onion mixture on serving plates. Top with Asian greens and steamed rice to serve.

    Slow-roasted pork belly with roasted plums

    Slow-roasted pork belly with roasted plums
    • Serves4
    • Cook time3 hour 30 minutes
    • Prep time20 minutes, (+ 10 mins resting time)
    Ingredients
    • 500g Coles Australian Pork Belly Roast
    • 2 brown onions, cut into thick wedges
    • 10cm-piece ginger, thickly sliced
    • 2 tsp olive oil
    • 1 tsp fennel seeds
    • ½ tsp cumin seeds
    • ½ tsp Chinese five spice
    • 1 tsp sea salt flakes
    • 1 cup (250ml) chicken stock
    • 4 just-ripe plums, halved, seeded
    • 4 whole star anise
    • 1 tbs brown sugar
    • 1 cinnamon stick
    • Stir-fried Asian greens, to serve
    • Steamed jasmine rice, to serve
      Description

      Served with sweet roasted plums, this Slow-roasted pork belly will melt in your mouth. With 20 minutes, this impressive dish is deceivingly easy.

      Method
      1. Step 1

        Preheat oven to 220°C. Place the pork on a clean work surface. Pat the rind dry with kitchen paper. Use a sharp knife to score the rind at 1cm intervals.
      2. Step 2

        Place the onion and ginger in a small roasting pan. Place pork over the onion mixture. Drizzle with the oil. Sprinkle evenly with fennel, cumin and Chinese five spice. Sprinkle with sea salt flakes and rub into the rind.
      3. Step 3

        Roast for 30 mins or until lightly golden. Reduce oven to 160°C. Pour stock around the pork. Roast for a further 2½ hours.
      4. Step 4

        Place the plums, cut-side up, in a ceramic dish. Top with star anise and sugar. Place cinnamon in the dish. Bake with pork for a further 30 mins or until plums are just starting to collapse and pork is very tender.
      5. Step 5

        Set pork aside for 10 mins to rest. Cut into quarters. Place onion mixture on serving plates. Top with Asian greens and steamed rice to serve.