Baked pork & fried plums.


500g pork belly
2 brown onions, cut into thick wedges
10cm ginger, sliced ​​thick
2 teaspoons olive oil
1 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon Chinese spices
1 teaspoon of sea salt
1 cup (250 mL) chicken broth
4 pieces of ripe plums, cut in half
star anise spice
1 tablespoon brown sugar
1 cinnamon stick
Stir-fried Asian greens fry
parboiled rice

How to make:

Preheat oven to 220 ° C. Place the pork on a clean work surface. Posekite peel at intervals of 1 cm.

Put the onion and ginger in a small roasting pan. Place the pork on onion mixture. Drizzle with oil. Sprinkle evenly with fennel, cumin and Chinese spices. Sprinkle with sea salt and rub into the rind.

Bake for 30 minutes or until lightly golden brown. Reduce oven to 160 ° C. Pour the juice around the pork. Bake for a further 2 1/2 hours more.

Put the plums, cut side up, in a ceramic dish. Top with anise and sugar. Place the cinnamon in a dish. Bake pork for another 30 minutes or until the plums are just beginning to break down, and the pork is very tender.

Set the pork aside for 10 minutes to rest. Cut into portions. Place onion mixture next to the pork.

Baked pork belly, served with roasted plums, Asian greens and rice.


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