- 0:30 Prep
- 3:30 Cook
- 4 Servings
- Capable cooks
Incorporate fruit into your main meal with this tender, slow-roasted pork belly served with roasted plums, Asian greens and rice.
Ingredients
- 500g Coles Australian Pork Belly Roast
- 2 brown onions, cut into thick wedges
- 10cm-piece ginger, thickly sliced
- 2 teaspoons olive oil
- 1 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon Chinese five spice
- 1 teaspoon sea salt flakes
- 1 cup (250ml) chicken stock
- 4 just-ripe plums, halved, seeded
- 4 whole star anise
- 1 tablespoon brown sugar
- 1 cinnamon stick
- Stir-fried Asian greens, to serve
- Steamed jasmine rice, to serve
Method
- Step 1Preheat oven to 220C. Place the pork on a clean work surface. Pat the rind dry with kitchen paper. Use a sharp knife to score the rind at 1cm intervals.
- Step 2Place the onion and ginger in a small roasting pan. Place pork over the onion mixture. Drizzle with the oil. Sprinkle evenly with fennel, cumin and Chinese five spice. Sprinkle with sea salt flakes and rub into the rind.
- Step 3Roast for 30 mins or until lightly golden. Reduce oven to 160C. Pour stock around the pork. Roast for a further 2 1/2 hours.
- Step 4Place the plums, cut-side up, in a ceramic dish. Top with star anise and sugar. Place cinnamon in the dish. Bake with pork for a further 30 mins or until plums are just starting to collapse and pork is very tender.
- Step 5Set pork aside for 10 mins to rest. Cut into quarters. Place onion mixture on serving plates. Top with Asian greens and steamed rice to serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1547 kj
Energy
23g
Fat Total
8g
Saturated Fat
4g
Fibre
27g
Protein
856mg
Sodium
11g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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