Belly of pork cuts through like butter when slow cooked and it tastes incredible with this homemade plum sauce made from the cooking juices. This dish goes perfect with egg fried rice and stir fry veg. Noodles would be great too. Finished with the pork lovers favourite, Crackling!
Ingredients (serves 4)
- 1.2kg pork belly (skin on)
- 2 heaped tsp Chinese 5 spice
- 2 star anise
- 2 cloves of garlic
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 2 heaped tbsp. plum jam
- Salt and pepper to taste
- Preheat the oven to gas mark 2/150°C/300°F.
- In a roasting tin with a rack crush the garlic whole and chuck in along with the star anise. Score the pork skin and rub the chinese 5 spice all over the meat. Place on the rack skin side up and fill the bottom u with boiling water just touching the meat.
- Cover with a lid or tin foil and cook for 4 hours
- Once the pork is cooked, take it out and place onto a plate making sure that you keep the water left in the roasting tin. Remove the skin from the meat and then scrape off the fat from the skin to make the crackling. Turn up the oven to gas mark 6/200°C/400°F and cook the skin until it is puffed up and crispy.
- Whilst the crackling is cooking, cover the meat to rest for 20-30 minutes.
- Remove the star anise and garlic from the water. Add the water to a non-stick pan, turn the heat up until it’s boiling and then add in the soy sauce, plum jam and oyster sauce. Keep the heat up and then turn off once it has reduced into a thick, sticky consistency.
- Serve the pork in thick slices with rice or noodles and veg with the plum sauce in a jug to pour over.