Sticky Asian Pork Belly with Plums
Course Entree
Difficulty Easy
Serves:
4
A delicious combination of rich and satisfying flavours.
Ingredients
a:19:{i:0;s:24:”1.4kg pork belly, scored”;i:1;s:22:”1 tablespoon olive oil”;i:2;s:28:”1 tablespoon sea salt flakes”;i:3;s:30:”Steamed jasmine rice, to serve”;i:4;s:30:”Shredded green onion, to serve”;i:5;s:0:””;i:6;s:10:”Plum Sauce”;i:7;s:30:”6 plums, halved, stone removed”;i:8;s:32:”½ cup firmly packed brown sugar”;i:9;s:38:”1 orange, finely grated rind and juice”;i:10;s:33:”6 thin slices peeled fresh ginger”;i:11;s:23:”3 garlic cloves, sliced”;i:12;s:19:”1 cup chicken stock”;i:13;s:19:”2 tablespoons honey”;i:14;s:17:”1/3 cup soy sauce”;i:15;s:24:”¼ cup Chinese rice wine”;i:16;s:21:”1 teaspoon sesame oil”;i:17;s:17:”2 cinnamon sticks”;i:18;s:12:”2 star anise”;}
Instructions
- Preheat oven to 220°C/200°C fan forced. Cut 4 x 2cm deep cuts into under-side of pork. Place, skinside up, in a roasting pan and rub with oil and sea salt. Roast in oven for 45 minutes.
- Meanwhile, for the plum sauce, chop 2 of the plums and place in a small food processor. Add the sugar, orange rind, ginger and garlic. Process until combined and smooth. Pour the puree into a saucepan over medium heat. Add the stock, honey, orange juice, soy sauce, rice wine, sesame oil, cinnamon and star anise. Bring to the boil, then reduce heat to medium-low and simmer for 30 minutes or until reduced by half and thickened to a smooth sauce.
- Pour mixture around pork, taking care not to cover skin. Add remaining plum halves around the pork and return to oven to roast for a further 30 minutes or until pork is cooked through and crackling is crisp.
- Transfer pork to a chopping board. Stand for 5 minutes then thinly slice. Serve with sauce and plums from roasting pan, rice and green onion.