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Prep Time: 10 minutes Cook Time: 1 hour 15 minutes
Serves: 4
Autumn, Summer
Recipe provided by Hort Innovation – Australian Summer Stonefruit
Crisp crackling and a warm, sticky sauce make this pork belly hard to resist. It’s made for a table full of hungry guests, or for a slow Sunday cook-up.
Ingredients
- 1.4kg pork belly, scored
- 1 tbsp olive oil
- 1 tbsp sea salt flakes
- Steamed jasmine rice, to serve
- Shredded green onion, to serve
- PLUM SAUCE
- 6 plums, halved and stones removed
- ½ cup firmly packed brown sugar
- 1 orange, rind finely grated and juiced
- 6 thin slices peeled fresh ginger
- 3 garlic cloves, sliced
- 1 cup chicken stock
- 2 tbsp honey
- ⅓ cup soy sauce
- ¼ cup Chinese rice wine
- 1 tsp sesame oil
- 2 cinnamon sticks
- 2 star anise
Method
- Preheat oven to 220°C fan-forced. Cut four 2 cm-deep cuts into underside of pork. Place, skin-side 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 smooth and combined. Pour the purée 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, steamed jasmine rice and green onion.