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Slow-roasted pork belly with roasted plums
Slow-roasted pork belly with roasted plums
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Prep Time:
30 minutes
Cook Time:
210 minutes
Total Time:
240 minutes
Indulge in succulent slow-roasted pork belly paired with roasted plums, Asian greens, and rice for a sweet and savory twist.
Ingredients:
  • 500g Pork Belly Roast
  • 2 brown onions, cut into thick wedges
  • 10cm-piece ginger, thickly sliced
  • 9.20 gm olive oil
  • 1 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp Chinese five spice
  • 2.40 gm sea salt flakes
  • 250ml chicken stock
  • 4 just-ripe plums, halved, seeded
  • 4 whole star anise
  • 16.00 gm brown sugar
  • 1 cinnamon stick
  • Stir-fried Asian greens, to serve
  • Steamed jasmine rice, to serve
Instructions:
  • Preheat the oven to 220C. Place the pork on a clean surface and dry the rind with kitchen paper. Score the rind at 1cm intervals using a sharp knife.
  • In a small roasting pan, layer the onion and ginger. Lay the pork over the onion mixture. Drizzle with oil and evenly sprinkle fennel, cumin, and Chinese five spice. Add sea salt flakes and rub into the rind.
  • Roast the pork for 30 minutes or until lightly golden. Reduce the oven temperature to 160C and pour stock around the pork. Continue roasting for an additional 2 1/2 hours.
  • Arrange the plums cut-side up in a ceramic dish, sprinkle with star anise and sugar, and add cinnamon to the dish. Bake alongside the pork for an additional 30 minutes, or until the plums begin to soften and the pork is tender.
  • Let the pork rest for 10 minutes. Cut it into quarters and place onion mixture on serving plates. Top with Asian greens and steamed rice before serving.

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