- 800g boned pork belly, with rind
- 400ml chicken stock
- 250ml water
- 80ml fresh orange juice
- 55g brown sugar
- 4 plums, cut into wedges
- 2 clove garlic, finely chopped
- 15g fresh ginger
- 1 cinnamon stick, crushed
- 2 tbsp soy sauce
- 2 tsp salt
- 2 tsp olive oil
- 1 tsp dried chilli flakes
1. Preheat oven to 190°C, gas mark 5. Place pork on a board, rind-side up and using a sharp knife, score the rind at 3cm intervals. Rub the salt and oil equally into the cuts.
2. Mix the water, stock, soy sauce, sugar, garlic, ginger, cinnamon, chilli and orange juice in an ANTA baking dish. Place the pork into the dish, rind-side up, and roast uncovered for 1 hour 20 minutes. Increase the temperature to 220°C, gas mark 7 for 15 minutes or until the crackling is well done and crisp.
3. Remove the pork for the dish, set aside and cover to keep it warm. Strain the liquid into a saucepan, skimming the fat from the surface. Bring to a boil. Add the plums and reduce the heat. Simmer for 15 minutes uncovered or until the sauce thickens.
4. Serve on an ANTA Serving Plate, with plum sauce and side salad.