Crispy pork belly
| Serves: | 4-6 |
Ingredients
- 1/2 tsp chilli flakes
- 1 fresh limes, finely grated zest
- 2 tsp Chinese five spice powder
- 1 kg pork belly, unrolled
- 1 tbsp lime juice
- 3 tbsp soy sauce
- 6 fresh plums, quartered and pips removed
- 1/2 cup sugar
- 1/2 cup water
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Cooking Instructions
- To make the plum sauce, place the water and sugar in a pan and heat gently.
- Once the sugar has dissolved, turn up the heat and boil the mixture for 5 minutes until syrupy.
- Add the plums and soya sauce, and simmer for another 3 – 4 minutes until the fruit softens and the juices are red.
- Add the lime juice and set aside for the flavours to blend.
- Preheat the oven to 220 °C.
- Score the pork belly skin at 1 cm intervals and place it on a rack in a roasting pan, skin-side up.
- Pour water into the roasting pan until just under the rack.
- Rub the pork with the five-spice powder, lime zest and chilli flakes.
- Place the pork in the oven and roast for 30 minutes or until the skin is crispy.
- Reduce the oven heat to 180 °C and roast for a further 1 – 2 hours, topping up the roasting pan with water as needed.
- Remove the pork from the oven and allow it to rest for 30 minutes.
- Turn the pork, crackling-side down, onto a chopping board and cut into chunks with a serrated knife.
- Serve the pork and crackling warm with the plum sauce.
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