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CRISPY PORK BELLY ROAST WITH A SPICY PLUM SAUCE

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December 1, 2017

  • Cook: 2 hrs 40 mins

Ingredients

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

Directions

1Drizzle 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.

2Turn 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.

3In 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.

4Serve warm with the roast pork belly.

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