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Recipe by olive magazine

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1. Heat oven to 240C/fan 220C/gas 9. Score a cross-hatch pattern into the skin of the meat with a sharp knife. Rub the soy and a little oil all over the meat. Lightly crush the fennel and coriander seeds and 1 star anise. Keep 1 tsp of this mix for the plum sauce and rub the rest into the skin of the pork. Season. Put on a rack in a tin and roast for 30 minutes. Turn the heat down to 160C/fan 140C/gas 3, add a cup of water to the tin and cook for 2 more hours. You may need to top the water up during cooking. The meat will easily tear apart once cooked.
2. While the meat is cooking, heat a little oil in a pan. Add the ginger and cook until golden, about 1-2 minutes. Pour in the chopped plums, remaining spice mix, the other star anise, cinnamon stick, vinegar and sugar. Cook for 15 minutes until the mixture is thick and syrupy. Cut the cooked pork into thick slices and serve with the plum sauce.

Per serving

555 kcalories, protein 43.9g, carbohydrate 8.7g, fat 38.5 g, saturated fat 14.5g, fibre 0.3g, salt 0.95 g

Latest comments and suggestions

• JaneR

  21 January 2009

  JaneR rated and commented on this recipe

  

  This was so lovely, especially the plum sauce. Loved by the whole family including my 4 year old son. Will definitely make it again.

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• Lowkesa

  22 January 2009

  Lowkesa rated and commented on this recipe

  

  The pork was so perfectly tender and juicy that the plum sauce went uneaten. Obviously the belly is a fatty cut, so if you prefer the meat a bit drier/leaner, I'd advise an extra 10 mins at 220C. Will definitely make this again though!

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• JaneTimms

  12 February 2009

  JaneTimms commented on this recipe

  The sauce was a little short in supply for the supposed serving of 10. Also the only way it was palatable was to pass it through a sieve before serving.

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• Sam

  17 February 2009

  Sam rated and commented on this recipe

  

  We used a smaller quantity of pork, and there was only just enough sauce, so I would make more if doing the full weight of pork. Absolutely delicious though, and will be having this again.

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• Jane

  22 February 2009

  Jane commented on this recipe

  Really tasty, was worried that it would be too fatty but most of the fat had drained away with the slow-cooking. Will definitely make again, and the plum sauce was delish, made extra after reading above comments and will use the left over with cheese on toast...

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• yummie

  10 June 2009

  yummie commented on this recipe

  this recipe really had my mouth watering, we all love pork belly,mmmmmm :)

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• Del-uk

  20 June 2009

  Del-uk commented on this recipe

  A grate dish and easy to do I had it in a rap with cucumber and spring onions dipped in the plum sauce very nice.

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• JenLuiz

  25 September 2009

  JenLuiz rated and commented on this recipe

  

  I have made this dish 3 times and every time it has worked out beautifully and been completey devoured, not even a scrap left over for a sandwich the next day. Highly recommended.

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• Emma H

  02 November 2009

  Emma H commented on this recipe

  Hi, probably a silly question, but I just want to make sure the skin definitely goes really crispy and crackly with this recipe?? I'm trying to choose between 3 similar ones for a forthcoming dinner and this one is looking like the winner. Please let me know if you've made it.. thanks

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Ingredients

• 2 tbsp soy sauce
• oil
• 2½ kg pork belly , off the bone
• 1 tbsp fennel seeds
• 1 tbsp coriander seeds
• 2 whole star anise
• 1 tsp root ginger , grated
• 3 ripe plums , quartered and stoned
• 1 small cinnamon stick
• 2 tbsp red wine vinegar
• 4 tbsp soft brown sugar

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Difficulty and servings

Serves 10

Preparation and cooking times

Ready in 2 hours 30 minutes

Ingredients

• 2 tbsp soy sauce
• oil
• 2½ kg pork belly , off the bone
• 1 tbsp fennel seeds
• 1 tbsp coriander seeds
• 2 whole star anise
• 1 tsp root ginger , grated
• 3 ripe plums , quartered and stoned
• 1 small cinnamon stick
• 2 tbsp red wine vinegar
• 4 tbsp soft brown sugar

Per serving

555 kcalories, protein 43.9g, carbohydrate 8.7g, fat 38.5 g, saturated fat 14.5g, fibre 0.3g, salt 0.95 g

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