Justin Bonello’s pork belly and plums



Ingredients 26
Servings
Time 01:20
  • For the belly:
  • 1.5
    kg
    free-range pork belly, skin scored
  • a decent glug of Olive Oil
  • A large pinch of Maldon salt
  • cracked black pepper to taste
  • For the marinade:
  • big chunk of ginger, grated
  • 5
    garlic cloves, crushed and chopped
  • 5
    Tbs
    of soya sauce
  • 3
    Tbs
    of dry sherry
  • 2
    Tbs
    of rice wine vinegar
  • big squeeze of honey
  • juice of half an orange
  • For the plum sauce:
  • decent glug of olive oil
  • 1
    red onion, finely chopped
  • 2
    garlic oloves, crushed and chopped
  • 1
    red chilli, seeded and finely chopped
  • a big chunk of ginger, finely chopped
  • a pinch of ground coriander
  • 1
    star anise
  • 100
    g
    castor sugar
  • 2
    handfuls of ripe plums, quartered and pitted
  • big splash of soya sauce
  • 2
    tsp
    of fish sauce
  • small handful of fresh coriander, finely chopped
 

Method

 

Start by mixing all the marinade ingredients together, cover the belly liberally and marinate in the fridge overnight, turning it a couple of times before you go to bed.

The next day, take the belly out of the fridge, allow to return to room temperature and preheat your oven to 220°C.

Next it’s time to get the belly into the oven. Shake the excess marinade off the belly, dry the skin side with paper towel and rub the top and underside with olive oil, salt and pepper. Heat a large roasting tin in the oven and once hot, place the pork skin side down and roast for about 15 minutes until the fat has caramelised (but be careful not to burn it!) Next, flip the belly around, reduce the oven heat to 160°C. Sprinkle the top of the belly with extra salt and slowly roast until you have beautiful crispy crackling.

Check that the belly is crisping up in the oven, then about 20 minutes before you think it’s going to be ready, start making the plum sauce. Heat the olive oil in a large pan over a high heat, then add the onion, garlic, chilli, ginger, ground coriander and star anise. Once everything is sizzling away, add the sugar and stir until the onions have caramelised. Next, add the plum quarters, reduce the heat and simmer until the plums are soft – about 15 minutes. Take the onions and plum mixture off the heat then add the soya sauce, fish sauce and chopped coriander. Pour into bowl and allow to cool.

Serve the pork belly drizzled with the sauce and scattered with fresh coriander.

Reprinted with the permission of Beautiful County, Beautiful Fruit

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Read more on: food24  |  plums  |  recipes
 

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