Roast pork belly with star anise plum sauce

Latest comments and suggestions

Results 1-20

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• yummie

  10 June 2009

  yummie commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Philippa

  01 April 2010

  Philippa rated and commented on this recipe

  

  Yes the skin is brilliantly crackly. It can be a bit hard on the teeth mind. This recipe is amazing though. I've made it twice for family and it's been yummed up every time. Make loads of the plum sauce though because it does get devoured!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katieH

  12 June 2010

  katieH commented on this recipe

  This recipe is superb, and I served it with a rhubard compte, delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bunmi

  13 October 2010

  Bunmi commented on this recipe

  I have made this recipe 4 times so far to great acclaim - you would think I was a masterchef with the amount of praise. Best of all it is so cheap and easy to make. I served with pommes dauphinoise. Fab

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• verana

  09 November 2010

  verana commented on this recipe

  I absolutely love this dish. I've made it so many times I can almost do it without looking at the recipe. Like Bunmi I also serve with dauphinoise. Now I make more than I need and double the amount of plum sauce, but I don't serve any with the pork - instead I keep it and the remaining pork refrigerated until the next day when, for a super fast dinner, I chop up left over pork and dry fry until brown, tip off excess fat, add some sliced spring onions to the pan, next the plum sauce then bubble until piping hot and serve with Thai sticky rice, lovely.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• verana

  09 November 2010

  verana rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Couplt

  28 November 2010

  Couplt commented on this recipe

  Hi can someone please tell me if you also crush the star anise and cinnamon stick in both the rub and sauce many thanks

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Evalein

  28 November 2010

  Evalein commented on this recipe

  @CoupIt - for the rub you do crush the star anise. For the sauce you can crush the star anise, up to you really. But don't crush the cinnamon, it will taste too strong. Just break it in half and add it. Remove before serving the sauce.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Philippa

  28 November 2010

  Philippa commented on this recipe

  This is amazing. i'd forgotten about it till i saw it on the homepage. Make loads and loads of the plum sauce.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Debs

  10 December 2010

  Debs rated and commented on this recipe

  

  Just made this, bearing in mind the comments on the sauce and passed it through a sieve and I have to say it is really lovely. Can't see how it serves 10 though unless I have a real piggy of a husband!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fandangio

  15 February 2011

  Fandangio rated and commented on this recipe

  

  wow, not a big pork fan but this has turned me and my 8 year old loved it, full of flavour and very easy to do, but dont tell anyone that as they will think you have slaved all day over it!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PegoHart

  19 February 2011

  PegoHart rated and commented on this recipe

  

  Not sure what went wrong - think will have to source some quality pork belly and try again. Noticed that I only added 2 tbsp of soft brown sugar as opposed to 4 and think plums were also too tart. Given everyone else's will have to give this another go!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8890/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 tbsp soy sauce
• oil
• 2½kg 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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 10

Preparation and cooking times

Ready in 2 hours 30 minutes

Ingredients

• 2 tbsp soy sauce
• oil
• 2½kg 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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.