Slow-roast pork belly with sticky red onions and plum sauce recipe

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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