Roast Pork Belly

Roast Pork Belly
Roast Pork Belly

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 2

    * 2 tbsp soy sauce

  • * oil

  • 2

    * 2½ kg pork belly , off the bone

  • 1

    * 1 tbsp fennel seeds

  • 1

    * 1 tbsp coriander seeds

  • 2

    * 2 whole star anise

  • 1

    * 1 tsp root ginger , grated

  • 3

    * 3 ripe plums , quartered and stoned

  • 1

    * 1 small cinnamon stick

  • 2

    * 2 tbsp red wine vinegar

  • 4

    * 4 tbsp soft brown sugar

Directions

Serves 10 Preparation and cooking times Total time Ready in 2 hours 30 minutes Method 1. Heat oven to 240C/fan 220C/gas 9. Score a cross-hatch pattern into the skin of the meat with a sharp knife. Rub the soy and a little oil all over the meat. Lightly crush the fennel and coriander seeds and 1 star anise. Keep 1 tsp of this mix for the plum sauce and rub the rest into the skin of the pork. Season. Put on a rack in a tin and roast for 30 minutes. Turn the heat down to 160C/fan 140C/gas 3, add a cup of water to the tin and cook for 2 more hours. You may need to top the water up during cooking. The meat will easily tear apart once cooked. 2. While the meat is cooking, heat a little oil in a pan. Add the ginger and cook until golden, about 1-2 minutes. Pour in the chopped plums, remaining spice mix, the other star anise, cinnamon stick, vinegar and sugar. Cook for 15 minutes until the mixture is thick and syrupy. Cut the cooked pork into thick slices and serve with the plum sauce. Per serving 555 kcalories, protein 43.9g, carbohydrate 8.7g, fat 38.5 g, saturated fat 14.5g, fibre 0.3g, salt 0.95 g Recipe from olive magazine, January 2009.

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