Slow Roasted Pork Belly with Plum Sauce

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Equipment

Ingredients

  • 800 g boned pork belly with rind
  • 400 ml chicken stock
  • 250 ml water
  • 80 ml fresh orange juice
  • 55 g brown sugar
  • 4 plums cut into wedges
  • 2 clove garlic finely chopped
  • 15 g fresh ginger
  • 1 cinnamon stick crushed
  • 2 tbsp soy sauce
  • 2 tsp salt
  • 2 tsp olive oil
  • 1 tsp dried chilli flakes

Instructions

  • Preheat oven to 190°C, gas mark 5.
  • Place pork on a board, rind-side up and using a sharp knife, score the rind at 3cm intervals.
  • Rub the salt and oil equally into the cuts.
  • Mix the water, stock, soy sauce, sugar, garlic, ginger, cinnamon, chilli and orange juice in an ANTA baking dish.
  • Place the pork into the dish, rind-side up, and roast uncovered for 1 hour 20 minutes.
  • Increase the temperature to 220°C, gas mark 7 for 15 minutes or until the crackling is well done and crisp.
  • Remove the pork for the dish, set aside and cover to keep it warm.
  • Strain the liquid into a saucepan, skimming the fat from the surface.
  • Bring to a boil.
  • Add the plums and reduce the heat.
  • Simmer for 15 minutes uncovered or until the sauce thickens.
  • Serve on an ANTA Serving Plate, with plum sauce and side salad.
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Course Meat / Pork