Sticky Asian Pork Belly with Plums

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Sticky Asian Pork Belly with Plums

Sticky Asian Pork Belly with Plums
Ingredients:
  • 1.4kg pork belly, scored
  • 1 tablespoon olive oil
  • 1 tablespoon sea salt flakes
  • Steamed jasmine rice, to serve
  • Shredded green onion, to serve
  • Plum Sauce
  • 6 plums, halved, stone removed
  • ½ cup firmly packed brown sugar
  • 1 orange, finely grated rind and juice
  • 6 thin slices peeled fresh ginger
  • 3 garlic cloves, sliced
  • 1 cup chicken stock
  • 2 tablespoons honey
  • 1/3 cup soy sauce
  • ¼ cup Chinese rice wine
  • 1 teaspoon sesame oil
  • 2 cinnamon sticks
  • 2 star anise
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Serves: 4