Pork Belly with Plum Sauce (4)

Pork Belly with Plum Sauce (4)
Print Recipe
Pork Belly with Plum Sauce (4)
Print Recipe
Instructions
  1. Pierce the pork all over with the tip of a knife, through the fat but not into the meat. You want to make around 50 slits.
  2. Transfer to a wire rack over the sink. Boil a kettle and pour the water over the fatty side of the pork. Dry with kitchen paper and set aside for an hour.
  3. Rub the pork with the 5 spice powder, 1 tbsp of sugar, lime zest and chilli.Preheat the oven to 190 C Gas 5.
  4. Put the pork on its wire rack on to a roasting tray. Roast for an hour then turn oven down to 140 C Gas 2 and roast for 3 hours more until the skin is dark brown and crackled.
  5. Meanwhile make the sauce. Put 125 ml water, the sugar and spices into a pan and heat gently. Once the sugar has dissolved increase the heat and boil for 5 minutes until syrupy.
  6. Add the plums and fish sauce and simmer for 3-4 mins until the fruit softens and the juices turn red.Add the lime juice and set aside for the flavours to mingle.
  7. Remove the pork from the oven and rest for 30 minutes. Turn the pork crackling side down onto a chopping board and cut into chunks with a serrated knife.
  8. Serve two or three chunks to each person, along with some plum sauce,
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