Sticky Asian pork belly with plums recipe

By Australian Summer Stonefruit

Sticky Asian pork belly with plums recipe

Looking for some Sunday roast inspiration? This delicious Sticky Asian pork belly with plums recipe makes the most of in-season plums and is sure to leave everyone wanting seconds.

Sticky Asian pork belly with plums

Preparation time: 10 mins

Cooking time: 1 hour 15 mins

Serves 4

  • 1.4 kg pork belly, scored
  • 1 tablespoon olive oil
  • 1 tablespoon sea salt flakes
  • Steamed jasmine rice, to serve
  • Shredded green onion, to serve


Plum Sauce

  • 6 plums, halved, stone removed½ cup firmly packed brown sugar
  • 1 orange, finely grated rind and juice
  • 6 thin slices peeled fresh ginger
  • 3 garlic cloves, sliced
  • 1 cup chicken stock
  • 2 tablespoons honey
  • 1/3 cup soy sauce
  • ¼ cup Chinese rice wine
  • 1 teaspoon sesame oil
  • 2 cinnamon sticks
  • 2 star anise


How to make this Sticky Asian pork belly with plums

1. Preheat oven to 220°C/200°C fan forced. Cut 4 x 2cm deep cuts into under-side of pork. Place, skin-side up, in a roasting pan and rub with oil and sea salt. Roast in oven for 45 minutes.

2. Meanwhile, for the plum sauce, chop 2 of the plums and place in a small food processor. Add the sugar, orange rind, ginger and garlic. Process until combined and smooth. Pour the puree into a saucepan over medium heat. Add the stock, honey, orange juice, soy sauce, rice wine, sesame oil, cinnamon and star anise. Bring to the boil, then reduce heat to medium-low and simmer for 30minutes or until reduced by half and thickened to a smooth sauce.

3. Pour mixture around pork, taking care not to cover skin. Add remaining plum halves around the pork and return to oven to roast for a further 30 minutes or until pork is cooked through and crackling is crisp.4.Transfer pork to a chopping board. Stand for 5 minutes then thinly slice. Serve with sauce and plums from roasting pan, rice and green onion.


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