adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Twice-cooked spiced pork belly with cherry sauce
Twice-cooked spiced pork belly with cherry sauce
0 Likes
Prep Time:
15 minutes
Cook Time:
200 minutes
Total Time:
215 minutes
Spicy pork with cherry sauce, a festive must-try!
Ingredients:
  • 1.5kg piece pork belly, rind scored
  • 2.50 gm ground cinnamon
  • 5.00 gm ground ginger
  • 2.50 gm ground cumin
  • 18.20 gm olive oil
  • 4.80 gm sea salt
  • 9.20 gm olive oil
  • 1 eschalot, halved, thinly sliced
  • 415g can stoneless black cherries
  • Pinch of ground cloves
  • Pinch of ground cinnamon
Instructions:
  • Preheat your oven to 160C/140C fan-forced and line a baking tray with foil (refer to note for reference).
  • Lay the pork on the tray. Mix cinnamon, ginger, cumin, and oil in a bowl. Rub the mixture all over the pork. Sprinkle with sea salt and season with pepper.
  • Bake the pork for 3 hours. If it starts to brown too much, cover it loosely with foil. Allow the pork to cool completely, then transfer it to a plate and refrigerate it overnight.
  • Preheat the oven to 200C/180C fan-forced. Arrange the pork on a baking tray and bake for 20 minutes until heated through and the rind is crispy.
  • To prepare the Cherry sauce, start by heating oil in a small saucepan over medium-high heat. Sauté eschalot for about 3 minutes until softened. Add undrained cherries, 1/3 cup cold water, cloves, and cinnamon. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until the sauce thickens, gently crushing cherries with a wooden spoon as it cooks.
  • Slice pork into thick pieces and serve alongside a flavorful cherry sauce.

Similar Recipes