With crispy cracking and juicy plums, this pork will have everyone reaching for seconds.
Ingredients
- 1.8kg pork rack (8-rib rack)
- 1 tablespoon sea salt
- 1/2 teaspoon Chinese five-spice powder
- 1 tablespoon extra virgin olive oil
- 3/4 cup brown sugar
- 1/2 cup rice wine vinegar
- 1/2 teaspoon dried chilli flakes
- 2 star anise
- 1 cinnamon stick
- 8 plums, halved, stones removed
Method
- Step 1Pat pork dry with paper towel. Place in a ceramic dish. Refrigerate overnight, if time permits (see notes).
- Step 2Preheat oven to 240C/220C fan-forced. Combine salt and five-spice powder in a bowl. Drizzle pork with oil. Rub salt mixture all over pork rind. Place pork in a roasting pan. Roast for 30 minutes.
- Step 3Reduce oven to 180C/160C fan-forced. Roast for a further 40 minutes or until juices run clear when a skewer is inserted into centre of pork. Cover loosely with foil. Stand for 10 minutes to rest.
- Step 4Meanwhile, place sugar, vinegar, chilli flakes, star anise and cinnamon in a large frying pan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Increase heat to medium‑high. Bring to a simmer.
- Step 5Add plum. Cook, turning occasionally, for 10 minutes or until sauce has thickened slightly and plum has softened, but still holding its shape (see notes).
- Step 6Serve pork with plum mixture.
- Low carb
- Lower gi
Nutrition
2133 kj
Energy
35.6g
Fat Total
11g
Saturated Fat
2.1g
Fibre
22.6g
Protein
113mg
Cholesterol
1096mg
Sodium
21.7g
Carbs (total)
All nutrition values are per serve
Notes
Placing the pork in the fridge overnight helps dry out the rind, making the crackling extra crispy. Cooking time may vary, depending on the ripeness of the plums.
Related Video
- Author: Amira Georgy
- Image credit: Craig Wall and Nigel Lough
- Publication: Super Food Ideas
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