Will you have the roast with the most?! Sweet stone fruit is not just for desserts, the tartness of plums in this spicy plum sauce balances the rich pork belly. Follow this pork belly roast with the crispiest crackling, and the ultimate roast for family or friends. Enjoy it with a side of vegetables or roast potatoes.
2 1/2 kg Pork belly, skin scored
2 tbsp Santagata exta virgin olive oil
8 Plums, halved, pips removed
3/4 cup Food Lover’s sugar
1/2 cup Food Lover’s Signature red wine vinegar
1/2 cup Water
1 tsp Food Lover’s smoked chilli flakes
1 tsp Food Lover’s cinnamon
2 Whole star anise
Food Lover’s Himalayan ground salt
Drizzle the olive oil over the pork belly, sprinkle with salt, then rub it into the skin.
Place the pork onto a roasting dish with the skin facing down.
Roast in a preheated 180 °C oven for about 1 hour.
Turn the pork the other way around and turn the heat up to 200 °C.
Roast for about another 1 hour 40 mins.
The skin should be crispy and golden.
In a saucepan, bring to the boil the vinegar, water, chilli flakes, cinnamon and star anise. Add the plums and allow to cook for 10 to 15 mins, at a simmer.
The sauce is ready when it has thickened and the plums are soft.
Serve warm with the roast pork belly.
