Name: Roasted pork belly with plum sauce
Cook time: 110 min
Total time: 110 min
Yield: 4
Ingredients: 800 gram boned pork belly, rind-on; 2 teaspoon salt; 1 teaspoon olive oil; 1 cup (250ml) water; 1 1/2 cup (375ml) chicken stock; 2 tablespoon soy sauce; 1/4 cup (60ml) chinese cooking wine; 1/4 cup (55g) firmly packed brown sugar; 2 clove garlic, sliced thinly; 15 gram piece fresh ginger, sliced thinly; 1 cinnamon stick, crushed; 1 teaspoon dried chilli flakes; 1/3 cup (80ml) orange juice; 6 whole cloves; 1 teaspoon fennel seeds; 4 plums (450g), cut into eight wedges; Cucumber salad; 1 lebanese cucumber (130g); 1 long green chilli, sliced thinly; 2/3 cup coarsely chopped fresh mint; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 teaspoon caster sugar

Roasted pork belly with plum sauce

It doesn't get much better than our roasted pork belly with plum sauce. The added aromatics and spices result in a rich and exotic sauce with a depth of flavour you just don't get with a regular gravy. Oh, and crackling. Enough said.

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Serves 4

Cook

1H 50M

Ingredients

800 gram boned pork belly, rind-on

2 teaspoon salt

1 teaspoon olive oil

1 cup (250ml) water

1 1/2 cup (375ml) chicken stock

2 tablespoon soy sauce

1/4 cup (60ml) chinese cooking wine

1/4 cup (55g) firmly packed brown sugar

2 clove garlic, sliced thinly

15 gram piece fresh ginger, sliced thinly

1 cinnamon stick, crushed

1 teaspoon dried chilli flakes

1/3 cup (80ml) orange juice

6 whole cloves

1 teaspoon fennel seeds

4 plums (450g), cut into eight wedges

Cucumber salad

1 lebanese cucumber (130g)

1 long green chilli, sliced thinly

2/3 cup coarsely chopped fresh mint

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon caster sugar

Method

1.Preheat oven to moderate.

2.Place pork on board, rind-side up. Using sharp knife, score rind by making shallow cuts diagonally in both directions at 3cm intervals; rub combined salt and oil into cuts.

3.Combine the water, stock, soy sauce, wine, sugar, garlic, ginger, cinnamon, chilli, juice, cloves and fennel in large shallow baking dish. Place pork in dish, rind-side up; roast, uncovered, in moderate oven 1 hour 20 minutes. Increase oven temperature to very hot. Roast pork, uncovered, in very hot oven about 15 minutes or until crackling is crisp.

4.Remove pork from dish; cover to keep warm. Strain liquid in baking dish into medium saucepan, skim away surface fat; bring to a boil. Add plum, reduce heat; simmer, uncovered, about 15 minutes or until plum sauce thickens.

5.For the cucumber salad, cut cucumber lengthways into ribbons using a vegetable peeler. Place cucumber in large bowl with remaining ingredients; toss gently to combine.

6.Serve thickly sliced pork with plum sauce and salad.

Take care that the pork rind doesn’t touch the cooking liquid or the crackling won’t crisp.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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