Crispy Pork Belly and Spiced Plum Sauce - Chef Recipe by Ashraf Saleh

Ingredients

1.5 kg pork belly, boneless and skin scored
2 garlic cloves, crushed
1 Tbs finely chopped thyme
1 orange, rind finely grated, juiced
1/4 cup olive oil
2 brown onions, thinly sliced
1 tsp sea salt flakes
1 cup chicken stock
2/3 cup red wine
1/3 cup sherry vinegar
2 Tbs brown sugar
2 cinnamon sticks, or quills
4 star anise
6 plums, stoned and quartered

Method

You will need to start preparing this recipe the day before you plan to eat it.

Place the garlic, thyme, orange rind and 2 tablespoons of the oil in a bowl and season.

Pat the pork dry with a paper towel. Place pork, rind-side down, on a clean work surface. Rub the garlic mixture over the flesh side of the pork.

Place the onion in a large, deep roasting pan. Top with pork, rind-side up. Place in the fridge overnight, uncovered, to dry out the rind.

Preheat the oven to 240 C.

Brush the pork with the remaining oil. Sprinkle it with salt. Roast for 30 minutes or until the rind crackles and the onion starts to caramelise.

Transfer the pork to a plate. Carefully pour off the excess fat from the pan. Reduce the oven to 140 C.

Return the pork to the onion in the pan. Add the stock, wine, vinegar, sugar, cinnamon, star anise and orange juice. Roast for 1 1/2 hours. Add the plums to the pan. Roast for 30 minutes or until the plums are tender and the pork is cooked through.

Transfer the plums to a heatproof bowl. Place the pork on a board. Set aside for 15 minutes to rest.

Strain the pan juices over the plums

Cut the pork into pieces and arrange on a serving platter. Serve with the plum wedges and micro

Recipe provided by Coya Sydney