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
- 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
- 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.