Roasted pork belly with plum sauce

It doesn't get much better than our roasted pork belly with plum sauce. The added aromatics and spices result in a rich and exotic sauce with a depth of flavour you just don't get with a regular gravy. Oh, and crackling. Enough said.
roasted pork belly with plum sauce
1H 50M


Cucumber salad


1.Preheat oven to moderate.
2.Place pork on board, rind-side up. Using sharp knife, score rind by making shallow cuts diagonally in both directions at 3cm intervals; rub combined salt and oil into cuts.
3.Combine the water, stock, soy sauce, wine, sugar, garlic, ginger, cinnamon, chilli, juice, cloves and fennel in large shallow baking dish. Place pork in dish, rind-side up; roast, uncovered, in moderate oven 1 hour 20 minutes. Increase oven temperature to very hot. Roast pork, uncovered, in very hot oven about 15 minutes or until crackling is crisp.
4.Remove pork from dish; cover to keep warm. Strain liquid in baking dish into medium saucepan, skim away surface fat; bring to a boil. Add plum, reduce heat; simmer, uncovered, about 15 minutes or until plum sauce thickens.
5.For the cucumber salad, cut cucumber lengthways into ribbons using a vegetable peeler. Place cucumber in large bowl with remaining ingredients; toss gently to combine.
6.Serve thickly sliced pork with plum sauce and salad.

Take care that the pork rind doesn’t touch the cooking liquid or the crackling won’t crisp.


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