Now Reading
Plum-Glazed Pork Belly

Plum-Glazed Pork Belly

Plum-Glazed Pork Belly

Use Damson plum jam if you can find it as the tartness will cut through the richness of the pork belly.
By Alisha Lumea & Polly Legendre
Plum-Glazed Pork Belly

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Plum-Glazed Pork Belly


  • Author: Alisha Lumea & Polly Legendre
  • Total Time: 3 hours 30 mins

Description

Use Damson plum jam if you can find it as the tartness will cut through the richness of the pork belly.


Ingredients

Scale

Glaze

  • 3/4 cup plum jam (about 6 to 8 oz)
  • 3 tbsp soy sauce
  • 1 tsp minced ginger
  • fresh ground black pepper

Pork

  • 4 lbs pork belly
  • 1 yellow onion, chopped
  • 2 large carrots, peeled and chopped
  • 4 cloves garlic, peeled
  • 1 large sprig of thyme
  • 2 bay leaves
  • 1 tbsp fennel seed
  • 1 tbsp sea salt
  • fresh ground pepper

Instructions

  1. Mix all glaze ingredients together.
  2. Preheat the oven to 325F.
  3. Cut the pork belly into two equal pieces. Rub all sides of the pork with the sea salt, fennel seed, and ground pepper. Place the chopped onion, carrots, garlic, thyme and bay leaves in the bottom of the pan. Set the pork belly on the vegetables, fat side up. Roast the pork for 30 minutes, then add 2 cups of water to the pot. Cover and continue cooking for 3 hours total.
  4. When the meat is done, it will be very tender and juicy. Remove the belly from the pan, then pour off the pan juices and set aside.
  5. Turn the oven up to 425F. Place the pork belly into a shallow baking dish. Place back in the hot oven, fat side up, for 10 minutes so that it begins to develop a crispy layer. Spoon half of the glaze over the pork belly and return to the oven for 5 more minutes. Spoon the remaining glaze over the pork, and return to the oven for another 5 minutes.
  6. When the pork is glazed, gently remove it from the pan and place in a serving dish. Add the pan juices from cooking to the glaze in the bottom of the pan. Stir with a spoon until the pan juices and the glaze in the bottom of the pan are mixed. This is your finished plum sauce.
  7. Serve the braised pork belly thinly slices with the plum sauce on the side.
  • Prep Time: 30 mins
  • Cook Time: 3 hours
  • Category: Main
View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top