Crispy Pork Belly with Spiced Plum Sauce

Ingredients

2 garlic cloves, crushed
1 Tbs finely chopped thyme
1 orange, rind finely grated, juiced
1/4 cup (60mL) olive oil
1.5 kg 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

Method

Place the garlic, thyme, orange rind and 2 tablespoons 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 minutes 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 1 1/2 hours. Add the plum to the pan. Roast for 30 minutes 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 minutes 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.

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

Credits: Coles

Photo Credits: Coles