Slow-roast pork belly with sticky red onions and plum sauce recipe
Created by The Tesco Recipes team
Honey & Co's slow-roast pork belly recipe is truly something special! Go low and slow for tender meat and serve with a warm spiced plum sauce for a memorable Sunday lunch or get-together dinner.
See method- Serves 6
- Takes 3 hrs 15 mins plus resting
- 460 calories / serving
- Freezable
- Dairy-free
- Gluten-free
Ingredients
- 1kg pork belly joint
- 1½ tbsp flaky sea salt
- 1 tbsp dried oregano
- 1 tsp crushed chillies
- 3 large red onions, peeled and cut into six
- 2 red plums, destoned and cut into quarters
For the plum sauce
- 4 plums, halved
- 2 tbsp dark brown soft sugar
- 1 star anise
- 2 garlic cloves, peeled and halved
- 2 tbsp red wine vinegar
- pinch of crushed chillies
Each serving contains
- Energy
- 1910kJ 460.0kcal
- Fat
- 28g
- Saturates
- 11g
- Salt
- 4.7g
- Sugars
- 14g
of the Reference intake
Carbohydrate 17.5gProtein 30.7gFibre 4.6g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Use a sharp knife to score the layer of fat on top of the pork in a criss-cross pattern. Mix the salt, oregano and the crushed chillies together. Sprinkle all over the pork, then transfer to a deep roasting tray.
- Roast for 30 mins, then remove from the oven. Reduce the oven temperature to gas 6, 200°C, fan 180°C, then pour 250ml boiling water over the pork, cover with a sheet of baking paper and a layer of foil, then return to the oven for 1 hr.
- Baste the pork with any liquids from the bottom of the tray, reduce the oven temperature to gas 4, 180°C, fan 160°C, re-cover and cook for 1 hr more.
- Meanwhile, put all the plum sauce ingredients in a saucepan with 150ml water and a pinch of salt; bring to a boil over a high heat. As soon as the plums start to fall apart (after about 5 mins), take off the heat, remove the star anise, then use a stick blender to blitz to a smooth sauce.
- Uncover the pork and increase the oven temperature to gas 7, 220°C, fan 200°C. Add the onions and quartered plums to the tray, then brush the pork all over with the plum sauce and spoon about a third onto the onions in the pan. Stir the onions, then return to the oven for 10 mins, stir once more, then roast for a final 10 mins. Let the meat rest for 10-15 mins covered in foil, then serve, sliced, with the remaining plum sauce.
- See more Pork recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
