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Sticky five-spice pork belly with ginger & plums

A plate of sticky five-spice pork belly with ginger & plums

Sticky five-spice pork belly with ginger & plums

Name: Sticky five-spice pork belly with ginger & plums
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4
Ingredients: 900g-1kg pork belly slices; thumb-sized piece of ginger finely grated; 3 garlic cloves grated or crushed; 1½ tsp Chinese five-spice powder; 50ml soy sauce; 2 tbsp honey; 2 tbsp light brown soft sugar; 2 tbsp Shaohsing rice wine rice wine vinegar or dry sherry; 2 star anise; 6 plums halved and stoned; 6 spring onions cut into 3cm pieces; coriander leaves to serve; cooked rice and stir-fried greens, to serve

Cassie Best

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Serves 4

Easy

Prep: 10 mins

Cook: 2 hrs

A star rating of 4.8 out of 5.11 ratingsRate

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Pair slow-cooked pork belly with tart plums for a match made in heaven in this one-tin dish that’s packed with flavour. It's a great way to use summer plums

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Ingredients

Nutrition

Units:

MetricUS

900g-1kg pork belly slices
thumb-sized piece of ginger

finely grated
3 garlic cloves

grated or crushed
1½ tsp Chinese five-spice powder
50ml soy sauce
2 tbsp honey
2 tbsp light brown soft sugar
2 tbsp Shaohsing rice wine

rice wine vinegar or dry sherry
2 star anise
6 plums

halved and stoned
6 spring onions

cut into 3cm pieces
coriander leaves

to serve
cooked rice

and stir-fried greens, to serve

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Nutrition: Per serving

kcal586
fat34g
saturates12g
carbs27g
sugars26g
fibre2g
protein41g
salt2.2g

Method

step 1

Heat the oven to 190C/170C fan/gas 5. Lay the pork belly slices in a single layer in a large roasting tin. Combine the ginger, garlic, five-spice powder, soy sauce, honey, sugar and rice wine, and pour the mixture over the pork, turning the pieces until well-coated. Scatter in the star anise, then cover the tin with foil and roast for 1 hr.
step 2

Remove the foil, scatter over the spring onions and nestle the plums in the tin, cut-side up. Spoon some of the sauce over the pork, onions and plums, and return to the oven for 30 mins.
step 3

Remove the tin from the oven. Turn the pork slices over using tongs. If the spring onions are starting to catch, push them under the pork slices. Turn the heat up to 220C/200C fan/gas 7 and roast for another 15 mins, or until the pork is tender and caramelised – don’t worry if it chars slightly, as this will add flavour. Scatter over the coriander leaves and serve with rice and stir-fried greens, with the sauce from the tin spooned over.

Recipe from Good Food magazine, August 2024

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A star rating of 4.8 out of 5.11 ratings

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