Cooking and baking with stone fruit guarantees tasty dishes. Here are a few of our favourites
For the belly
- 1.5kg free-range pork belly, skin scored
- a decent glug of olive oil
- a large pinch of Maldon salt
- cracked black pepper to taste
For the marinade
- a big chunk of ginger, grated
- 5 garlic cloves, crushed and chopped
- 5T soya sauce
- 3T dry sherry
- 2T rice wine vinegar
- a big squeeze of honey
- the juice of half an orange
For the plum sauce
- olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed and chopped
- 1 red chilli, seeded and finely chopped
- a big piece of ginger, finely chopped
- a pinch of ground coriander
- 1 star anise
- 100g caster sugar
- 2 handfuls of ripe plums, quartered and pitted
- a big splash of soya sauce
- 2 teaspoons of fish sauce
- a small handful of fresh coriander, finely chopped
- Start by mixing all the marinade ingredients together, cover the belly liberally and marinate in the fridge overnight, turning it a couple of times.
- The next day, take the belly out of the fridge, allow to return to room temperature and preheat your oven to 220°C.
- Shake the excess marinade off the belly, dry the skin side with paper towel and rub the top and underside with olive oil, salt and pepper.
- Heat a large roasting tin in the oven and once hot, place the pork skin-side down and roast for about 15 minutes until the fat has caramelised (be careful not to burn it).
- Flip the belly around and reduce the oven heat to 160°C.
- Sprinkle the top of the belly with extra salt and slowly roast until you have crispy crackling.
To make the plum sauce
- Check that the belly is crisping up in the oven, then about 20 minutes before you think it’s going to be ready, start making the plum sauce.
- Heat the olive oil in a large pan over a high heat, then add the onion, garlic, chilli, ginger, ground coriander and star anise.
- Once everything is sizzling away, add the sugar and stir until the onions have caramelised.
- Add the plum quarters, reduce the heat and simmer until the plums are soft – about 15 minutes.
- Take the onions and plum mixture off the heat then add the soya sauce, fish sauce and chopped coriander.
- Pour into a bowl and allow to cool.
- Serve the pork belly drizzled with the sauce and scattered with fresh coriander.