Sticky Pork Belly Recipe

This week our Pork Belly is on special offer, so what better time than now to experiment with some summer plums in this sweet and sticky dish. Our Pork Belly is free range, juicy, and tender, and tastes excellent when slow-cooked. Delicious when served with rice as suggested below, these pork belly slices would also work well in a Bao bun with a crunchy coleslaw or in a Miso ramen alongside noodles and beansprouts. Gorgeous as leftovers the next day, don’t be afraid to make an extra-large batch for tomorrow’s sandwiches!

INGREDIENTS

1kg pork belly (sliced)

thumb-sized piece of ginger (grated)

3 garlic cloves (grated or crushed)

1 ½ tsp Chinese five-spice powder

50ml soy sauce

2 tbsp honey

2 tbsp light brown sugar

2 tbsp Shaohsing rice wine (rice wine vinegar or dry sherry)

2 star anise

6 plums (halved and stoned)

6 spring onions (cut into pieces)

coriander leaves (to serve)

cooked rice (add fried greens to serve)

METHOD

Heat the oven to 190C/170C fan/gas 5. Lay the pork belly slices in a single layer in a large roasting tin.

Combine the ginger, garlic, five-spice powder, soy sauce, honey, sugar and rice wine, and pour the mixture over the pork, turning the pieces until well-coated. Scatter in the star anise, then cover the tin with foil and roast for 1 hr.

Remove the foil, scatter over the spring onions and nestle the plums in the tin, cut-side up. Spoon some of the sauce over the pork, onions and plums, and return to the oven for 30 mins.

Remove the tin from the oven. Turn the pork slices over using tongs. If the spring onions are starting to catch, push them under the pork slices. Turn the heat up to 220C/200C fan/gas 7 and roast for another 15 mins, or until the pork is tender and caramelised – don’t worry if it chars slightly, as this will add flavour.

Scatter over the coriander leaves and serve with rice and stir-fried greens, with the sauce from the tin spooned over.

Recipe Originally found at: https://www.bbcgoodfood.com/recipes/sticky-five-spice-pork-belly-with-ginger-plums