Ingredients
- 1 kg pork belly
- 2 tsp five spice powder
- 1 tbsp demerara sugar
- 1 lime finely grated zest
- 1/2 tsp chilli flakes
- 125 g demerara sugar
- 6 plums
- 4 star anise
- 3 cinnamon sticks
- 3 tbsps fish sauce
- 2-3 limes, juiced
Servings:
Instructions
- Pierce the pork all over with the tip of a knife, through the fat but not into the meat. You want to make around 50 slits.
- Transfer to a wire rack over the sink. Boil a kettle and pour the water over the fatty side of the pork. Dry with kitchen paper and set aside for an hour.
- Rub the pork with the 5 spice powder, 1 tbsp of sugar, lime zest and chilli.Preheat the oven to 190 C Gas 5.
- Put the pork on its wire rack on to a roasting tray. Roast for an hour then turn oven down to 140 C Gas 2 and roast for 3 hours more until the skin is dark brown and crackled.
- Meanwhile make the sauce. Put 125 ml water, the sugar and spices into a pan and heat gently. Once the sugar has dissolved increase the heat and boil for 5 minutes until syrupy.
- Add the plums and fish sauce and simmer for 3-4 mins until the fruit softens and the juices turn red.Add the lime juice and set aside for the flavours to mingle.
- Remove the pork from the oven and rest for 30 minutes. Turn the pork crackling side down onto a chopping board and cut into chunks with a serrated knife.
- Serve two or three chunks to each person, along with some plum sauce,
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