Five Spice Pork with BBQ Plum Glaze
- Ready in: 4 hours 30 minutes
- Serves: 6
- Complexity: easy
- kcal: 578
- 1.2 kg pork belly
- 2 cups water
- ¼ cup SIDS RASPBERRY VINEGAR
- ¼ cup brown sugar
- 2 tsp 5 spice powder
- ¼ cup SIDS SMOKEY GARLIC SAUCE
- ½ cup SIDS PLUM SAUCE
Preheat the oven to 160ºC.
Line a small roasting pan with baking paper (this helps with the clean-up). Place the pork belly skin-side up in the pan and pour the combined water, SIDS RASPBERRY VINEGAR, sugar and 5 spice around the pork so it covers the meat but not the skin. Cover with foil and cook for 4 hours.
Remove from the oven and drain off the remaining liquid into a saucepan, simmer until reduced by half. Cool the pork belly (or chill overnight), then carefully remove the skin – this can then be made into crackling*.
Preheat the oven to 190ºC.
Cut the belly into small cubes and arrange on a baking paper-lined tray. For the glaze, combine the reduced cooking liquid, SIDS SMOKEY GARLIC SAUCE and SIDS PLUM SAUCE and bring to a simmer. Spoon over the pieces, then cook for 10-15 minutes, basting 2-3 times until caramelised and golden. Serve with remaining glaze.
*To turn the pork skin into crackling, dry off any moisture, score the skin and rub with a little salt. Place on a shallow tray lined with baking paper and grill or cook at 195ºC for 8-10 minutes until the skin bubbles. Allow to cool slightly and break into shards.