Crispy pork belly with plum glaze

Serves:4-6
Serving Suggestion:Enjoy with roasted fennel bulbs

Ingredients

  • 1/2 cup water
  • 1/2 cup Demerara sugar
  • 6 fresh plums, quartered and pips removed
  • 3 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 kg pork belly, unrolled
  • 2 tsp Five-spice powder
  • 1 fresh lime, finely grated zest
  • 1/2 tsp red chilli flakes

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. To make the plum sauce, place the water and sugar in a pan and heat gently.
  2. Once the sugar has dissolved, turn up the heat and boil the mixture for 5 minutes until syrupy.
  3. Add the plums and soya sauce, and simmer for another 3 – 4 minutes until the fruit softens and the juices are red.
  4. Add the lime juice and set aside for the flavours to blend.
  5. Preheat the oven to 220 °C.
  6. Score the pork belly skin at 1 cm intervals and place it on a rack in a roasting pan, skin-side up.
  7. Pour water into the roasting pan until just under the rack.
  8. Rub the pork belly with the five-spice powder, lime zest and chilli flakes.
  9. Place the pork belly in the oven and roast for 30 minutes or until the skin is crispy.
  10. Reduce the oven heat to 180 °C and roast for a further 1 – 2 hours, topping up the roasting pan with water as needed.
  11. Remove the pork from the oven and allow it to rest for 30 minutes.
  12. Turn the pork, crackling-side down, onto a chopping board and cut into chunks with a serrated knife.
  13. Serve the pork and crackling warm with the plum sauce.
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Muscovado Sugar 750 g
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Seedless Limes 500 g
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Pork Belly Roast Avg 1 kg
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Chinese 5 Blend 50 g
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Chilli Flakes 35 g
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