Pork belly with plum sauce is a dish that brings together rich flavours with tempting textures, making it a family favourite in our house. With very distant roots in Asian cuisine, this dish combines the succulent, fatty goodness of pork belly with the sweet and tangy notes of plum sauce. To me, this creates a perfect balanced meal.
The preparation begins with roasting the pork belly in a broth made from chicken stock and fennel. This method ensures the meat becomes incredibly tender while the skin crisps up beautifully, resulting in the much-loved crackling. The pork is then sliced and served on a bed of creamy mashed potatoes. The plum sauce is a reduction of the cooking liquor, enhanced with fresh plums. This sauce cuts through the richness of the pork, adding a fruity brightness that elevates the dish. To finish, a fresh cucumber salad is added on top, providing a refreshing crunch that balances the overall richness.
Pork belly is not only delicious but also packed with nutrients. It is a great source of B vitamins, zinc, and iron, contributing to overall health and vitality. Despite its high fat content, pork belly contains heart-healthy monounsaturated fats, similar to those found in olive oil and avocados. These fats can help reduce bad cholesterol levels and support heart health.
This dish is perfect for special occasions or a comforting weekend meal. Its rich, savoury flavours combined with the sweet and tangy plum sauce make it a crowd-pleasing treat. Plus, the impressive presentation of crispy crackling and vibrant cucumber salad will surely wow your guests. Enjoy this delightful blend of textures and flavours, and savour every bite of this culinary masterpiece.
No fancy equipment needed for this recipe. Some basics like a Roasting pan, a Saucepan and a Sieve. are all you really need. I use a Mandolin for a uniform slicing of the cucumber salad but you can, of course, use your knife skills instead.
Pork Belly with Plum Sauce Recipe
Pork Belly with Plum Sauce
Equipment
Ingredients
For the Pork Belly
- 800 grams Boned pork belly
- 2 tsp Salt
- 1 tsp Olive oil
- 375 ml Chicken stock
- 2 tbsp Soy sauce
- 3-4 tbsp Rice wine vinegar
- 50 grams Brown sugar
- 2 cloves Garlic (Thinly sliced)
- 15 grams Fresh ginger (Peeled & sliced)
- 1 stick Cinnamon
- 1 tsp Dried chilli flakes
- 80 ml Orange juice
- 2 tsp Fennel seeds
- 6 Plums
Cucumber Salad
- ½ Cucumber
- 20 grams Mint leaves
- 2 tbsp Sesame oil
Instructions
To Prep
- Pre heat the oven to 350℉/ 180℃/ 160 fan
- Weigh/ measure your ingredients
- Score the rind of the pork belly in a diamond pattern. Rub oil then salt in the scored rind. Place the pork, rind side up, into a baking pan
To Make
- Mix all the ingredients from chicken stock to fennel seeds and pour around the pork belly. Pour up to the level of the bottom of the rind, leaving the rind itself dry and uncovered
- Cook for 1 hr & 30 minutes and remove from the oven. Slice the pork belly into vertical slices and place on a baking tray, turn up the oven to 450℉/ 230℃/ 210 fan and cook for a further 15 minutes until the crackling is crisp or the meat is cooked to your desired doneness. Some of my family prefer the meat fatty and soft, some prefer it crisp and well done, the choice is yours
- Strain the cooking liquor through a sieve into a pan and add the quartered plums. Cook on a simmer for 15 minutes, stirring occasionally or until the sauce thickens a little
- While the meat is finishing and the sauce is thickening, mandolin the cucumber on the thin setting into long strips and place in a bowl. Add the mint and the sesame oil and toss well
To Serve
- I would serve this with mashed potato but of course, you might want to accompany it with a different side. I serve the mash in the middle of the plate and place strips of the pork belly on top. I spoon over the plum sauce and some of the softened plums then pile the cucumber strips on top. You might want to serve with something like rice or stir fried vegetables such as bok choy